Recipe

Sundried Tomato & Olive Muffins

Serves 12 muffins

Prep time: 15 minutes
Cook/Bake time: 20 minutes
Total time: 35 minutes

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Dairy free


Gluten free


Soy free


Sugar free


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What You'll Need

Ingredients

  • 2 cups GF flour blend (we like Bob’s Red Mill)
  • 1 package Culcherd Sundried Tomato & Olive Cheese
  • ½ cup non-dairy milk of choice 
  • 1 cup spinach, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh oregano
  • 1 tbsp ground flax seeds
  • 1 tbsp baking powder
  • ½ tsp salt

How To

Method

  • Preheat oven to 400°F, and line muffin tray with muffin liners.
  • Combine ground flax and non-dairy milk in a bowl. Mix well and set aside.
  • In a medium sized bowl, combine flour, salt, baking powder, oregano and spinach. Set aside.
  • Using an electric mixer or whisk, whip together cheese, milk and oil. 
  • Slowly add in flour mixture until just incorporated. Do not overmix.
  • Using an ice cream scoop, evenly divide between the muffin liners.
  • Bake for 20 minutes, or until golden.
  • Serve with Culcherd Original butter
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Recipe Author

CHEF LIZ GALLAGHER

As a classically trained chef, Liz knows a thing or two about delicious food. As the person who developed the first vegan baking course at George Brown College, she knows a thing or two about plant-based, natural food. And as a someone who lives with the autoimmune condition hashimoto’s thyroditis, she knows a thing or two about nutritious food. Liz is the reason that Culcherd’s products taste so good, while also being 100% natural and healthy. For her, Culcherd’s products allow her to show that good-for-you food can be delicious and environmentally sustainable.