Sun Salutation in a Muffin Tin – Vegan Tomato-Basil Muffins

Hearty, juicy, and Mediterranean – these muffins combine the rich taste of Vegannett Tomato-Basil with the fruity aroma of sun-dried tomatoes, the subtle crunch of peanuts, and the scent of olive oil. Perfect as a snack, a side dish for salads, or as finger food for summer evenings.

🌿 Ingredients for 12 muffins:

• 250 g whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2–3 tbsp Vegannett Tomato-Basil
• 1 tbsp apple cider vinegar
• 300 ml water
• 75 ml olive oil
• 100 g sun-dried tomatoes
• 20 g peanuts (unsalted)

🔪 Preparation:

1. Mix liquid ingredients (water, olive oil, apple cider vinegar) in a bowl.
2. Gradually add dry ingredients (flour, baking powder, baking soda, salt), stirring until a smooth batter forms.
3. Chop sun-dried tomatoes into small pieces.
4. Stir Vegannett Tomato-Basil and the tomato pieces into the batter.
5. Roughly chop the peanuts and fold them in as well.
6. Fill muffin cups with batter.
7. Bake in a preheated oven at 200 °C for approx. 20–25 minutes until the muffins are golden brown.
8. Let cool briefly – and enjoy warm or cold.

✨ Tip:

For extra Mediterranean flavor, you can add fresh basil leaves or some oregano to the batter.