Ingredients:

  • 1.5 cups (180g) whole wheat pastry flour
  • 2 tsp (10g) baking powder
  • 0.5 tsp (3g) sea salt
  • 0.25 tsp (1g) cracked black pepper
  • 2 large (110g) eggs
  • 0.5 cup (120g) plain Greek yogurt, unsweetened
  • 1/3 cup (80ml) olive oil
  • 1/4 cup (60ml) skim milk
  • 0.5 cup (70g) sun-dried tomatoes, drained and finely chopped
  • 0.5 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (15g) fresh basil leaves, chiffonade

Instructions:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly with oil.
  2. In a large bowl, whisk together the flour, baking powder, salt, and pepper. In a separate small bowl, whisk the eggs, Greek yogurt, olive oil, and milk until smooth and emulsified.
  3. Pour the wet ingredients into the dry mixture. Gently fold with a spatula until no streaks of flour remain, then stir in the chopped sun-dried tomatoes, Parmesan, and basil until just combined.
  4. Scoop the batter evenly into 8 muffin cups, filling each about 3/4 full. Bake for 25–30 minutes until a toothpick comes out clean.