Spicy pesto muffins

Ingredients for 1 servings:

• 80 g polenta
• 65 g flour
• 45 g chickpea flour
• 50 g pine nuts
• 2 tsp baking powder
• 1 handful of parsley
• 1 handful of basil
• salt and pepper
• 3 garlic cloves
• 1 onion(s)
• 180 ml water
• 120 ml soy yogurt (yogurt alternative)
• 3 tbsp pesto, green
• 1 tbsp apple cider vinegar
• 7 tomatoes, dried in oil
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

vegan, with dried tomatoes and pine nuts, for 12 pieces

Toast the pine nuts in a pan and mix with the remaining dry ingredients in a bowl. Chop the herbs and mix them in. Finely dice the onion and garlic. Chop the tomatoes. Sauté the onion and garlic in olive oil. Stir in the remaining wet ingredients and then mix everything with the dry ingredients in the bowl. Season with salt and pepper. Divide the mixture among the prepared muffin cups and bake in the preheated oven at 180°C on the middle rack for about 35 minutes. Tip: Serve with the leftover pesto from the jar (if you have it) as a dip.