Main image of Savoury Sun-Dried Tomato & Olive Muffins

Savoury Sun-Dried Tomato & Olive Muffins

45 min

Snack

Freezer-friendly

On-the-go

These muffins are the perfect savoury snack to eat on-the-go. They are filled with sun-dried tomatoes, olives and Mediterranean-inspired herbs.

muffins

Total

45 min

Prep

10 min

Cook

35 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 1 tsp (5 mL)
    olive oil
  • 1
    large onion, chopped
  • 4
    cloves garlic, minced
  • 1 tsp (1 g)
    dried basil
  • 1 tsp (1 g)
    dried oregano
  • 1 tsp (1 g)
    dried parsley
  • 1 tsp (1 g)
    dried thyme
  • ¾ cup (112 g)
    sun-dried tomato in oil, drained, chopped
  • ⅔ cup (90 g)
    green olives, pits removed, chopped
  • 1⅓ cups (167 g)
    all-purpose flour
  • 1⅓ cups (123 g)
  • 2 tsp (10 g)
    baking powder
  • ½ tsp
    salt
  • 1 cup (240 mL)
    cold water
  • ½ cup (120 mL)
    olive oil
  • 1½ tsp (7 mL)

Optional garnish

  • green olives
  • small sprig fresh thyme
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Directions

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  1. Heat a medium pan on medium-high heat, add olive oil, onion, and garlic. Cook for 3 - 5 minutes until the onion and garlic become translucent.
  2. Add in basil, parsley, oregano, and thyme, cook for 3 minutes until the herbs are well combined and aromatic.
  3. Add sun-dried tomatoes and olives, cook through for 1 minute, and then remove from the heat. Let cool slightly.
  4. Preheat the oven to 400°F (200°C) and lightly grease a muffin tin.
  5. To a large bowl, add flour, chickpea flour, baking powder, and salt. Mix to combine.
  6. Then add water, olive oil, and apple cider vinegar to the dry ingredients. Mix everything together, but stop early and let some clumps remain.
  7. Add the onion and sun-dried tomato mixture from the pan to the bowl and carefully mix it through the batter until just combined. Careful not to over-mix.
  8. Divide the batter between the muffin tin wells. Put an olive and a sprig of fresh thyme on top for decoration, if desired. Ideally, add the fresh thyme sprig halfway through baking, otherwise, it cooks so much it becomes hardly visible.
  9. Bake the muffins on the center rack in the oven for 22 - 25 minutes, or until golden and a toothpick inserted into the centre comes out clean.
  10. Let cool for about 10 minutes before transferring the muffins to a cooling rack.

Storage

  • Store in an airtight container in the fridge for up to 3 day, or in the freezer for up to 1 month. We recommend re-heating before enjoying.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Astrid - April 13, 2021, 4:04 p.m.

Those muffins are just delicious ! I already made them 2 times for our picnic to the beach ! And the day after we toasted them in the panini machine it was so good too ! Thank you for your work and your amazing recipes !


Shivany - April 4, 2021, 9:01 a.m.

The best savory muffins I have ever eaten 😍 So tasty, they are very reminiscent of an Indian snack called Bonda, and I delighted that these are a healthier substitute:-) I made them 4 times already and making them again today:-) P.S I subbed gluten free flour in place of normal flour and it worked perfectly

PUL Team - April 4, 2021, 8:30 p.m.

Hey Shivany, thanks for sharing! We're so glad the recipe has been well-loved and the gluten-free flour was a success 😃


Natalia - March 30, 2021, 12:42 p.m.

These muffins are amazing! I already made them 3 times and I feel like I should always have a batch in the fridge from now on! So easy to just grab one (or more) in the morning. Also, they are great to have when an unexpected guest shows up at your door - you have something looking good and super tasty to serve :)

PUL Team - April 3, 2021, 12:19 a.m.

We appreciate this so much, Natalia, and so happy you're enjoying the muffins 😃


Jeevi - March 30, 2021, 12:11 a.m.

I never normally leave reviews, but I had to, because these muffins were delicious! Moist, fragrant and flavoursome. Will definitely be making these again, but maybe next time I’ll add some jalapeños! Thank you! ☺️

PUL Team - April 2, 2021, 11:55 p.m.

Thank you for taking the time to leave a review, Jeevi! This makes us so happy to hear 🥰


Cansu - March 27, 2021, 4:16 p.m.

I made them and they are perfect! Thank you for this recipe ❤️

PUL Team - April 2, 2021, 8:41 p.m.

Thank you for taking the time to leave a review, Cansu!


Lisa - March 27, 2021, 4:15 p.m.

These were soooo delicious. My flat mates and I had to try very hard not to eat them all in one day. I’m not a big fan of olives, but they were lovely in here. 😊

PUL Team - April 2, 2021, 8:38 p.m.

Thank you for the lovely review, Lisa! So glad you and your flat mates enjoyed this one 😀


Miruna - March 24, 2021, 8:01 p.m.

Hey, I really want to try them, but have no chickpea flour. Can I used only regular flour?
Thank you for the great recipes!

PUL Team - April 2, 2021, 6:09 a.m.

Hey there Miruna! That’s a great question. I imagine it would work, although the flavour will be less savoury and the texture may change a bit. If you experiment with it, do let us know how it turns out 😃


Dodie - March 22, 2021, 8:37 a.m.

100% would recommend! Instead of olive oil I used the leftover oil from the dried tomatoes because I didn't want to throw it away and they still came out great :)

Sadia - March 29, 2021, 4:10 p.m.

So glad you enjoyed it, Dodie - thanks for sharing! 🤗