Tuesday, August 27, 2013

Sundried Tomato & Caramelized Onion Muffin

Sundried Tomato & Caramelized  Onion Muffin  
Ok, so I have this great neighbor whose fortunate enough to have a garden, one of which I can’t have since my backyard is surrounded with tall trees and too much shade, anyway, my neighbor grows the largest most beautiful collard greens, and kale. He shares baskets of it with me that take up an entire shelf in my fridge but I never let it go to waste. I either make smoothies, salads or use in cooked foods. The other day he brought basil and the sundried tomatoes I just purchased made for the perfect savory muffin combo. I caramelized some onion and tossed it into the mix, these muffins are like little pizzas or focaccia and incredibly flavorful. I used a cupcake pan instead of a muffin pan so they’re a bit smaller but I like it this way.The texture is nice and moist inside, firmer on the outside. If you don’t like sundried tomatoes try adding black kalamata olives.  

NOTE:  about the flour I used. The first time around I tried APF with spelt flour equal parts, the second time around I tried whole wheat pastry flour with spelt and found they both work quite well, omitting the APF for the pastry flour may be healthier.
If using APF it’s 1 cup to 1 cup spelt

Checking with a toothpick for doneness doesn’t seem to work here, it came out clean at 25 minutes but clearly needed 15 minutes more baking.  I pulled one muffin out and split it open which helped to estimate baking time. At 35 minutes pull the pan out and test one muffin but work fast. If needs more time try 2 more minutes but not longer.

375 middle rack @ 35- 37minutes
Makes 11-12 cupcake size muffins

1 ¼  whole wheat pastry flour
¾ cup spelt
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp sea salt
1 tsp oregano
¼ tsp black pepper
½ cup or 3 oz sundried tomatoes not in oil - chopped
1 medium onion chopped
¼ cup lightly packed fresh basil minced is about 3 tbsp minced
1 tsp whole grain mustard
3 tbsp ground flax seed combines with 5 tbsp water
1/3 cup canola oil
1 ½ cup almond or soy milk
2 tsp apple cider vinegar

Grease or line a 12 cup cup cake pan or muffin pan – I use parchment paper liners from whole foods and never have sticking problems.

1. Saut̩ the onion in 1 tbsp oil and two pinches sea salt on medium to low heat for 20 minutes until golden brown Рthey get sweet.

2. In a small bowl combine the ground flax and water and set aside to thicken

3. In another bowl combine the milk and vinegar and set aside

4. Sift the flours, baking powder, baking soda, sea salt, oregano and black pepper in a large bowl, add the sundried tomatoes, minced basil, caramelized onion and stir to combine.

5. In a medium bowl combine the milk, flax mixture, canola oil, grain mustard and mix very well.
Add this to the dry mixture and mix well but don’t over mix.

6. Quickly add  batter to the prepared pan filling up to almost the top, bake for 35-37 minutes, should be lightly golden on top – will feel firm to the touch but inside is moist. 

When done cool on a rack for 5 minutes then remove from muffin pan.

What's your favorite savory muffin?

nice rise


  1. What an awesome article! This fantastic recipe is absolutely mouth watering and healthy as well. I would really love to try making this one of these days in my spare time. I'm sure my friends would love these delicious muffins, too. Thanks for sharing and I hope you could post more of your healthy recipes so soon.


    1. Hi Leslie!
      thanks so much. most of the recipes here are quite healthy and I only use organic when possible and unrefined sugars when baking. Browse through the blog for some healthy soups and bean burgers too. The banana pancakes have a version using whole wheat pastry flour which are awesome.


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