Preparation time: 15 minutes
Baking time: 20 minutes
Makes: 12 muffins
290g plain (gluten free) flour
1 tbs (gluten free) baking powder
35g Primrose’s kitchen Chia & Charcoal Porridge + about 1 tbs for topping the muffins
1 tsp salt
a pinch of pepper
3 tbsp chopped fresh basil
1 tbsp ground flax + 3 tbs water
175ml unsweetened pant-based milk of your choice
1 tbsp olive oil
4 medium ripe tomatoes, skinned, de-seeded and chopped into small pieces
50g pitted black olives, roughly chopped
1 garlic clove, minced
100g coconut butter, melted + extra for greasing the muffin tins
Preheat the oven to 200C/Gas mark 6. Grease a 12-cup muffin tin with coconut butter and set aside.
In a large bowl, mix together the flour, baking powder, charcoal oats, pepper and salt. In a separate large bowl mix together the fresh basil, the ground flax and water mixture, the plant-based milk, tomatoes, olives, garlic and melted coconut butter.
Pour the wet ingredients into the dry ingredients, mix until just combined and spoon evenly into the prepared muffin tin. Sprinkle some of the oats onto of the muffins and bake for 20 minutes or until risen and ready.
Serve warm or cold with olive tapenade or just as is and enjoy!
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Photo & Recipe credit to The Little Plantation