Pesto, Sundried Tomato and Walnut Mini Muffins
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 12 mini muffins
INGREDIENTS
3 large eggs
2 tbsp basil pesto
1 tbsp olive oil
3 tbsp FreshLife Almond Flour
¼ tsp baking powder
3 tbsp FreshLife Californian Walnut Pieces, toasted
¼ cup sundried tomatoes, chopped
¼ cup feta, crumbled
Salt and pepper, to taste
Paprika flakes, optional
Sprinkle of FreshLife Pumpkin Seeds
METHOD
Preheat the oven to 180℃. Line a 12-hole mini muffin tray with paper liners and lightly spray them with oil (or use a well-greased silicone mini muffin tray) to prevent the egg from sticking.
In a medium bowl, whisk together the eggs, basil pesto, and olive oil until smooth.
Add the almond flour, baking powder, and a tiny pinch of salt and pepper. Mix well to create a smooth, slightly thickened batter.
Gently fold in the walnut pieces, chopped sundried tomatoes and crumbled feta.
Divide the batter across the prepared mini muffin tray, filling each cup about 2/3 full. Sprinkle the tops with pumpkin seeds and paprika flakes.
Bake in the oven for 15 minutes, or until the muffins are puffed, golden, and a toothpick inserted into the centre comes out clean. Allow to cool slightly before removing from the tray.