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

Serves: 6 people

Prep time: 15 minutes

Cooking time: 20 minutes

Vegan Sundried tomato and pesto muffins

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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

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