Roasted red pepper and tomato muffins

Servings: 4 Prep time: 15
Difficulty: Easy Cooking time: 20
Author: My Dairy-Free Dream Total time: 35

A delicious savoury muffin - great for breakfast, packed lunches or a tea-time treat. These will also freeze well too. Make these gluten-free by using a gluten-free flour mix.


200g/7oz self raising flour
2 tsp baking powder
½ tsp salt
1 roasted red pepper, chopped
6 drained, sun-dried tomatoes, finely chopped
75g/2½oz dairy-free margarine
2 eggs, beaten
1 tbsp tomato purée
150ml Rice Dream


  1. Preheat the oven to 180°C, gas 4 and grease or line 6 muffin tins.
  2. Mix together the flour, baking powder, salt and stir in the peppers and tomatoes.
  3. Melt the dairy-free spread in a pan and cool slightly.
  4. Mix with the eggs, tomato puree and Rice Dream.
  5. Pour the egg mixture into the flour mixture and gently mix in with a metal spoon.
  6. Spoon the mixture into the muffin cases.
  7. Bake for about 20 minutes until well risen, golden brown.


Per serving:

Calories 122kcal
Protein 6.1g
Carbohydrates 28.9g
of which sugars 3.8g
Fat 15.7g
of which saturates 3.1g

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