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

$1.41for 445 minServes 12

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

Photo: pickuplimes.com

What it costs

Pick your city to see which ingredients are on sale

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

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

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

Not included in the cost.

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

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

Typical price

$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.

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.