Savoury Sun-dried Tomato & Olive Muffins with Vetta SMART Protein Flour

1. Heat skillet to medium-high heat.
2. Add coconut oil, onion, and garlic. Cook for 3 – 5 minutes until fragrant.
3. Add basil, oregano, parsley, and spinach, cook for an additional 3 minutes until the herbs are combined and fragrant. 
4. Next, add sun-dried tomatoes and olives to the skillet and cook for approx. 1 minute. Remove from heat.
5. Preheat oven to 200°c and grease muffin tin.
6. In a large bowl combine flours and baking powder, mix to combine. Season with salt.
7. Add water, oil, and apple cider vinegar to the same bowl.
8. Followed by the cooked onion, sun-dried tomato, and olive elements. Mix until just combined (don't over-mix).
9. Scoop batter into muffin tins, and garnish with olives. Bake for 20-25 minutes, or until golden and a toothpick inserted into the center comes out clean. 
10. Let muffins cool for approx. 10 minutes before transferring to a cooling rack. Serve with soup or a spread of butter and enjoy!

Notes: Muffins can be stored in an airtight container for 3 – 5 days, or in the freezer for up to 3 months. I would recommend enjoying them in real-time if possible.