Soft, light, fluffy and moist – you have to try these Vegan Sundried Tomato and Pesto Muffins.
Vegan Sundried tomato and pesto muffins

Recipe Information
Ingredients
55g sundried tomatoes – drained
25g cashew nuts
15g fresh basil
1 clove garlic
125g plain flour
40g red onion
2 x flat tsp baking powder
70ml olive oil
15ml balsamic vinegar
80ml soya drink
20g chai seeds
80 ml water
Pinch of salt and some black pepper
1 x 6 hole muffin tin lined with paper cases
Method
Preheat the oven to 200c/400f/gas 6
Put the chai seeds and the water in a bowl and allow to soak
Make the pesto- place the cashew nuts, basil, garlic and oil into a food processor and process until smooth.
Put the flour, baking powder, black pepper and salt in a bowl and whisk well
Dice the red onion and the sundried tomatoes
Put the onion, tomatoes, balsamic vinegar, chia mix, pesto and soya drink in another bowl and mix well
Beat this into the flour mix
Divide this mixture between the muffin cases
Bake in the oven for 20 mins – till golden brown and risen
Serve hot or cold