Vegan Pesto Muffins

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.