Tomato Olive Muffins

Adapted by Mike McCauley with ❤️.

Ingredients

Dry

  • 210 g cup4cup flour
  • 3 tsp baking powder
  • 100g oats
  • 0.5 tsp kosher salt
  • 1 tbs chives
  • 12 sun-dried tomatoes
  • 10 olives
  • 0.5 tsp garlic Powder
  • 0.5 tsp cayenne Pepper
  • 3 tbs pumpkin seeds
  • 140 g extra firm tofu
  • 50 g shredded mozzarella

Wet

  • 3 tbs flax seed
  • 1.5 cups milk (i used oat milk)
  • 0.5 cup olive oil

Toppings

  • cherry tomatoes
  • olives
  • pimpkin seeds

Directions

  1. Chop and mix all of the dry ingredients.
  2. Mix all of the wet ingredients.
  3. Mix everything together.
  4. Spoon into muffin tray with cupcake liners.
  5. Top with toppings.
  6. Bake at 350 for 60 min or until 210 F internal temperature.