Savory Vegetable Muffins | No Egg No Milk No Butter Muffins

Eggless Savory Vegetable Muffins
Muffins without egg / Muffins without Milk / Muffins without Butter.
These eggless and dairy free Savory Vegetable Muffins are super moist and so easy to make.
✅ Makes 6 Muffins
✅ Ingredients:
3/4 cup (180 ml) Water, room temperature
1/4 cup (60 ml) Olive oil
1 ½ cup (210 g) All-Purpose Flour
1 tablespoon (12 g) Baking Powder
1/2 teaspoon (3 g) Salt
1/8 teaspoon (1 pinch) Oregano
1/8 teaspoon (1 pinch) Thyme
1/4 cup (30 g) Sun-Dried Tomatoes, chopped
1/4 cup (50 g) Sweet Corn (canned)
1/4 cup (50 g) Peas (canned)
5 Olives, pitted and chopped
3-4 Cherry Tomatoes, sliced

Bake at 350oF (180oC), rack middle position, 30 minutes, or until toothpick inserted in the middle of cake comes out clean.

* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.

✅ Printable recipe on my website: https://shirleycooking.com/vegan-savory-vegetable-muffins/
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