Maria's Vegan Olive Muffins
Preparation time
Cooking time
Total time
A quick and easy stir together vegan muffin.
Marissa: www.marissa.co
Recipe type: Light Lunches
Cuisine: Greek
Servings: 12
Ingredients
- 2 cups plain flour
- 2 teaspoons baking powder
- ½ cup chopped black olives, dry
- 1 Tablespoon dried mint
- ½ cup of room temperature water
- ½ cup sunflower oil
- ½ cups fresh or 100% orange juice from a carton
Method
- Preheat the oven to 180 degrees Celsius
- Grease a fairy cake tray with 12 holes.
- Add the dry ingredients into a bowl and stir.
- Mix in the olives and coat with the flour.
- This will help suspend them when they bake.
- Add the liquid ingredients and mix to just combine the ingredients together.
- The mixture will look very wet, that will add to the moistness.
- Using an ice cream scoop or two tablespoons, fill the tray ¾ of the way up as the mixture rises but not by much.
- Bake 180 for 20 - 25 minutes or until the muffins are light brown in colour and a skewer inserted comes out clean.
- Cool for a few minutes in the tray before removing.
- Serve warm or at room temperature.
Tips
The recipe can easily be halved and made into mini muffins.
Chop the olives into very small pieces for mini muffins.
Use a deep 6 hole muffin tray to make larger olive muffins.
Add more olives if you prefer up to 1 cup or less if desired.
If the mixture is too stiff add a splash more orange juice.
Chop the olives into very small pieces for mini muffins.
Use a deep 6 hole muffin tray to make larger olive muffins.
Add more olives if you prefer up to 1 cup or less if desired.
If the mixture is too stiff add a splash more orange juice.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/vegan-olive-muffins/