A few weeks back, I re-started baking after not having done it for a while, because I always thought baked goods just aren’t that good for you. But they actually can be a good treat for you, like the Buckwheat-Banana-Walnut muffins I made a few weeks back.
I also bought a muffin pan in the meantime, because the paper cups I have been using to bake muffins and cup cakes were not stable enough in my opinion, and the muffin pan helped me to get much more nicely shaped muffins. I came up with this idea for a savoury muffin, because I recalled the time I had one that contained tomatoes and cheese – and it just tasted fantastic! In my opinion, savoury muffins can be a great and healthy snack, especially when you pack in some Superfoods like into this one. I also replaced the butter with olive oil, as it contain less saturated fats than butter. I came across this great site that gives the conversion when using olive oil instead of butter, and it also tells you why it’s more healthy to use olive oil instead of butter in baking.
These muffins contain following Superfoods:
- Chia Seeds
- Olive Oil
Ingredients (makes 6 muffins)
- 1 Cup all-purpose or wholegrain flour
- 1 tbsp baking powder
- 1 – 2 tbsp Chia seeds
- 1 Egg
- 1/4 cup and 2 tbsp of olive oil
- 1/2 cup Buttermilk (or milk – or a lactose-free substitute)
- 1 tbsp grated Parmesan cheese (can be left out in case of lactose-intolerance)
- Olives, already un-pitted, cut into small
- Sundried tomatoes, cut into juliennes
- 1 teaspoon salt
- Pour the flour, baking powder, salt and Chia seeds into a bowl
- Beat the egg in another bowl, add the olive oil, buttermilk parmesan, olives and tomatoes
- Pour the liquid mix into the other bowl with flour, etc. – mix everything well
- Fill into the pre-greased muffin pan
- Bake at 350F (= 180C) for 18 – 20 minutes, check with a toothpick whether muffins are done
- Cool on a cooling rack & enjoy
These muffins can be eaten for breakfast, as a light meal, and they also taste fantastic with some spread on them.