Summer Fragrant Muffins

1 comment

Here it is another version of savory muffins … veeeery tasty!

200 gr of wholewheat flour
2 heaping tablespoons of unsalted cashews
1 tablespoon of sesame seeds (black and white)
1 handful of black olives
1/2 handful of salted capers, rinsed
a few basil leaves
4 gr of organic yeast
1 teaspoon baking soda
salt, optional, as olives and capers are already very salty
1 tablespoon of turmeric, to colour the dough
1/2 teaspoon of herbs de Provence
120 gr of seed oil
240 gr of vegan milk

Chop the cashews in a food processor, with white sesame seeds, olives, capers and basil.
In a bowl, combine all the dry ingredients and the ground ones. Add oil and milk and mix.
Pour the mixture into the molds almost to the edge, garnish with black sesame seeds and bake at 180°C for 20-25 minutes …
et voila!


With this simple recipe I would like to greet all the Chefs I met during the VeganFest, whom I hope to see again soon, and also those who unfortunately couldn’t come… I leave you with this beautiful picture:
the villa and part of the vast and wonderful park where we had peaceful moments … especially Easy! 😉

Chef: ACE from VeganBlog

  1. Cassandra78 1 May 2011 at 08:56

    These are just GREAT!!!
    I love the pictures, your muffins molds, your place-mats, the sesame seeds on top of muffins. The idea of using cashews is also great, they must come out so crunchy and tasty! Great as a starter or for an aperitif!

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