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Quick bites

Pesto muffins

Pesto muffins are perfect for snacking on the go. Try them with my Wholesome tomato soup.

MAKES 12

250g (2 cups) plain flour

2½ tsp baking powder

½ tsp salt

310ml (1¼ cups) oat milk

60ml (¼ cup) olive oil

1 tbsp ground flaxseed

1½ large courgettes

60ml (¼ cup) Vegan pesto

Basil leaves, to serve

Preheat the oven to 200°C/180°C Fan/400°F/gas 6 and grease the cups of a 12-hole muffin tin.

In a large bowl, mix together the flour, baking powder and salt.

In a small bowl, combine the milk, olive oil and ground flaxseed. Let the flax sit for 5 minutes. Grate the courgettes, setting aside a few tablespoons for decoration after baking.

Add all the wet ingredients to the dry ingredients and stir until combined. Tip in the grated courgette and pesto and stir to combine all the ingredients, until a batter is formed. Spoon the batter among the greased muffin holes and place the tin in the oven. Bake for 20 minutes, or until golden brown on top and cooked through. Allow to cool before serving.

Top with courgette shavings and basil leaves, and serve.