A long weekend and Easter are ahead and it's the perfect time to cook these delicious and moist vegan savory muffins. This recipe is long overdue! When I was offering catering services, these muffins were definitely one of the hits along with lentil pie and jelly cake. I also made these for my guests recently and they all loved it. Even the ones who don't like olives! I'm guessing it's the moist texture, tangy sun-dried tomatoes, salty olives and herby golden brown pan-fried onions. What a lovely appetizer!
I'm so glad I can finally share this recipe with you. These muffins have been perfect every time I've made them. They get fluffy and super moist. The outcome really depends on the quality and taste of the olives you are using, so try to use your favorite ones. The muffins are also good the day after when you keep them in an airtight container. I can't wait to hear how you like them! Have a fun and tasty weekend!
Preparation time: 30 - 35 minutes
Serves: 12 muffins
Batter:
- 1 cup / 150 g white spelt flour or all-purpose flour
- ½ cup + 2 heaping Tbsp / 100 g whole-wheat flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cup / 300 ml cold water
- 1 tsp apple cider vinegar or white wine vinegar
- ⅓ cup / 75 ml oil (sunflower oil or olive oil)
To mix in:
- 2 Tbsp oil
- 1 ¼ cup / 200 g thinly chopped onions (3 medium onions)
- tiny pinch of salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 12 green pitted olives + 3 heaping Tbsp chopped green olives
- 3 heaping Tbsp chopped sun-dried tomatoes (in oil)
Directions:
Preheat the oven to 400 F / 200 C. Mix spelt flour with whole-wheat flour, baking powder and salt. Set aside. In another bowl, whisk water with vinegar and oil. Set aside. Heat up a pan and pour some oil in it. Add thinly chopped onions and a tiny pinch of salt. Cook for a couple of minutes, until the onions are golden brown. Add dried oregano and thyme and cook for another minute. Mix onions with chopped olives and sun-dried tomatoes. When the oven has reached its temperature, mix dry ingredients with wet ingredients. Add onion mixture and carefully mix it in. Fill the muffin papers with muffin batter. Press one olive into every muffin. Bake for 20-25 minutes.
