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pesto, olive and sun dried tomato muffins

Updated: Jul 1, 2020

Looking for a savoury breakfast on the go? I'm more of a savoury breakfast kind of person myself so I wanted to make some muffins that would be great to take with me to work and enjoy for breakfast or as a snack with some tea/coffee.

These flavours work so well together (especially if you're pesto obsessed like me!) and since they can have a salty flavour, I didn't add any extra salt to the mix.


1 1/2 cups flour

1 tsp baking powder

1/2 tsp sugar

1 1/2 cups soy milk (or any plant milk)

1 tsp apple cider vinegar

1/4 cups olive oil

2 or 3 tbsp pesto

80g cup olives, sliced

100g cup sun dried tomato, sliced

1️. Preheat oven to 175°C.

2️. In a large bowl combine the flour, baking powder, sugar and mix. Add the milk, vinegar and oil and mix until flour is mixed through.

3️. Add the pesto, chopped olives and sun dried tomato. You can add as much of these as you like, these flavours are salty enough so I didn’t add any salt to the mix. Stir through.

4️. Spoon the mixture into a muffin tray. I used a silicone one so that they would pop out easily.

5️. Bake at 175°C for 25-30 mins or until golden on top and a skewer comes out clean. Transfer to a cooling rack and let them cool.

Store them in a container in the fridge for up to 1 week.

** You can see my recipe for pesto here or you can use a store bought pesto.

** Tips: If you're making these for kids and they are a bit picky with texture, I'd recommend slicing the sun dried tomato into small pieces as well as the olives. This way there won't be as much texture (I get it, I was funny with texture too) otherwise enjoy as it is!


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