Breakfast for 12

Sun-Dried Tomato Olive Muffins

Name: Sun-Dried Tomato Olive Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 tsp olive oil; 1 large onion; 4 clove garlic; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried parsley; 1 tsp dried thyme; 3/4 cup oil-packed sun-dried tomatoes; 2/3 cup green olives; 1 1/3 cup all-purpose flour; 1 1/3 cup chickpea flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup cold water; 1/2 cup olive oil; 1 1/2 tsp apple cider vinegar

These savory muffins combine sun-dried tomatoes, olives, herbs, and chickpea flour in a tender batter baked until set.

Typical price

$1.41for 4 servings

$0.35 per serving$1.41 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pickuplimes.com

45 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

Mediterranean Vegetarian Vegan Dairy-free Budget Breakfasts Back to school Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Artichoke hearts, water chestnuts, roasted peppers$0.18/oz typical	4.5 oz	$0.81Typical price
Pickles and olives$0.18/oz typical	3.25 oz	$0.60Typical price
Total for the servings shown		$4.24

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsFlourBaking powder and sodaVinegar

Not included in the cost.

Ingredients

1 tsp olive oil
1 large onion
4 clove garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
3/4 cup oil-packed sun-dried tomatoes
2/3 cup green olives
1 1/3 cup all-purpose flour
1 1/3 cup chickpea flour
2 tsp baking powder
1/2 tsp salt
1 cup cold water
1/2 cup olive oil
1 1/2 tsp apple cider vinegar

Steps

Heat 1 teaspoon olive oil in a skillet over medium heat, then cook the chopped onion and garlic for 5 minutes.
Stir in the basil, oregano, parsley, and thyme, and cook for 1 minute before removing from the heat.
Chop the sun-dried tomatoes and olives, then whisk the all-purpose flour, chickpea flour, baking powder, and salt in a bowl.
Whisk the water, half cup olive oil, and vinegar into the flour mixture, then fold in the vegetables, tomatoes, and olives.
Heat the oven to 375 F and divide the batter among 12 oiled muffin cups.
Bake for 20 to 22 minutes, until the muffins are firm and a toothpick comes out clean.