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Rosemary, Olive and Tomato Muffins

Laura Hemmington

Vegan muffins

These rosemary, olive and roasted tomato gram flour muffins are delicious! Full of flavour, with a lovely crumbly texture and the perfect accompaniment to tofu scramble for weekend brunch. They freeze well and retain their crumb. What’s not to love?

  1. 63g gram flour
  2. 63g wholemeal flour
  3. 1 tsp baking powder
  4. 90ml non-dairy milk
  5. 1tsp red wine vinegar
  6. 1 tbsp agave or maple syrup
  7. 3 tsp coconut oil (solid)
  8. 1 sprig fresh rosemary, leaves chopped
  9. 2 medium tomatoes
  10. 12 kalamata olives, pitted and sliced (if you don’t include olives, add a pinch of salt)

  • This recipe is for 6 muffins

  • Heat the oven to 180°C / 350°F / Gas Mark 4.
  • Cut each tomato into eight segments, place them on a tray and roast for 25 minutes, or until soft. This step could be done in advance, when you have the oven on for something else – just keep them in the fridge.
  • Melt the coconut oil in a ramekin. Once melted, use a little to grease each muffin pocket.
  • Combine the milk and vinegar in a jug and leave to one side, to curdle.
  • Sift the flour into a mixing bowl, stir and add the baking powder. Mix in the tomatoes, olives and rosemary ensuring an even coating of flour.
  • Make a well in the centre and mix in the milk and vinegar, then the syrup and remaining oil.
  • Once all ingredients are combined use a spoon to distribute the mixture between six muffin pockets.
  • Cook for 20 minutes. Leave them to cool in the tray before transferring to a rack, to prevent crumbling whilst hot.

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