Photo & Styling: Olga Tuchsher

Yield: 10 muffins

Prep Time: 10 minutes

Level: Easy

Ingredients:

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon pepper
1 cup Tnuva Alternative Oat Drink or Almond Drink
½ cup oil
1 teaspoon vinegar or lemon juice

Pesto:
1 bunch cilantro
1 bunch parsley
1 bunch basil
4 tablespoons olive oil
Salt to taste

½ cup sundried tomatoes, chopped

Instructions:

1. Preheat the oven to 375⁰F. Grease a muffin pan.
2. Combine the first 5 ingredients in a large bowl. Add the next 3 ingredients and mix until you have a thick batter.
3. Put all the pesto ingredients into a food processor and blend until smooth.
4. Add about 4 tablespoons of pesto and the chopped sundried tomatoes to the muffin batter. Mix well.
5. Fill each muffin container ¾ of the way full. Spray top with non-stick spray. Bake for 25 minutes or until a tester comes out clean.