Sundried Tomato and Olive Muffin Tops
Put a savory spin on an old favorite! These Sundried Tomato and Olive Muffin Tops are packed with flavor. They're great next to a salad or a bowl of soup!
Servings: 4 servings
Calories: 229kcal
Ingredients
- 1 cup all-purpose flour
- ⅓ tsp salt
- 1 tsp baking powder
- ½ tsp oregano
- 1 large egg
- 3 Tbsp butter melted
- 1 Tbsp unsweetened almond milk
- ¼ cup olives
- 3 Tbsp sundried tomatoes
Instructions
- Preheat oven to 375°F.
- Add the dry ingredients (all-purpose flour, salt, oregano and baking powder) to a medium bowl; mix well.
- Add the wet ingredients (egg, melted butter and milk); mix well.
- Slice the olives and sundried tomatoes and fold them into the batter.
- Add spoonfuls of batter to a parchment-lined baking tray to make 4 muffin tops. Gently shape the muffin tops as necessary.
- Bake for 20 minutes.
- Remove from oven and let cool.
- Enjoy!
Notes
Recipe Credit: Muffin Top Mania! by Shashi Charles
Nutrition
Calories: 229kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 419mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
