Ingredients
1 tsp coconut oil
1 onion, diced
3 cloves garlic, minced
1/2 cup frozen spinach, thawed
1 tsp basil + oregano + parsley, dried 3 tsp in total
1 cup sun-dried tomatoes, chopped and drained
3/4 cup olives, pits removed and chopped
2 tsp baking powder
3/4 cup water
1/2 cup coconut / olive oil
1 1/2 tsp apple cider vinegar
toppings: olives, seeds etc.
Method
Heat skillet to medium-high heat.
Add coconut oil, onion, and garlic. Cook for 3 – 5 minutes until fragrant.
Add basil, oregano, parsley, and spinach, cook for an additional 3 minutes until the herbs are combined and fragrant.
Next, add sun-dried tomatoes and olives to the skillet and cook for approx. 1 minute. Remove from heat.
Preheat oven to 200°c and grease muffin tin.
In a large bowl combine flours and baking powder, mix to combine. Season with salt.
Add water, oil, and apple cider vinegar to the same bowl.
Followed by the cooked onion, sun-dried tomato, and olive elements. Mix until just combined (don't over-mix).
Scoop batter into muffin tins, and garnish with olives. Bake for 20-25 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let muffins cool for approx. 10 minutes before transferring to a cooling rack. Serve with soup or a spread of butter and enjoy!
Notes: Muffins can be stored in an airtight container for 3 – 5 days, or in the freezer for up to 3 months. I would recommend enjoying them in real-time if possible.
Recipe and photography by @hungrybeargrazing