Breakfast for 8

Sun-Dried Tomato Leek Muffins

Name: Sun-Dried Tomato Leek Muffins
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large leek; 1/4 cup sun dried tomatoes; 1 small hot pepper; 1/2 tbsp extra virgin olive oil; 1 cup almond flour; 1/2 cup coconut flour; 1/2 tsp kosher salt; 1/4 tsp garlic powder; 3/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp black pepper; 2 eggs; 1/2 cup extra virgin olive oil; 1/2 cup almond milk

Savory almond and coconut flour muffins combine tender leek, sun-dried tomatoes, and hot pepper in a quick bake.

Typical price

$1.11for 4 servings

$0.28 per serving$1.11 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

35 minstart to table
Easydifficulty
8servings as written
$typical cost tier

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Leeks and shallots$3.49/lb typical	0.2 lb	$0.68Typical price
Artichoke hearts, water chestnuts, roasted peppers$0.18/oz typical	1.5 oz	$0.27Typical price
Shredded coconut$0.30/oz typical	1.5 oz	$0.45Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Almond, soy or oat milk$0.05/oz typical	4.25 oz	$0.21Typical price
Total for the servings shown		$2.21

Pantry staples you likely have

Salt and pepperCooking spray, shortening, ghee, coconut and sesame oilFlourDried spices (cumin, paprika, chili powder, oregano)Baking powder and soda

Not included in the cost.

Ingredients

1 large leek
1/4 cup sun dried tomatoes
1 small hot pepper
1/2 tbsp extra virgin olive oil
1 cup almond flour
1/2 cup coconut flour
1/2 tsp kosher salt
1/4 tsp garlic powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp black pepper
2 eggs
1/2 cup extra virgin olive oil
1/2 cup almond milk

Steps

Heat the oven to 350 F and oil eight muffin cups.
Cook the leek, sun-dried tomatoes, and hot pepper in 1/2 tablespoon oil over medium heat for 5 minutes.
Whisk the almond flour, coconut flour, salt, garlic powder, baking powder, baking soda, and pepper in a bowl.
Whisk the eggs, 1/2 cup oil, and almond milk in another bowl, then stir in the cooked vegetables.
Fold the wet mixture into the dry mixture and divide it among the muffin cups.
Bake for 18 to 20 minutes, until the muffins are firm in the centers.

Main ingredient on sale this week? See what to make with eggs on sale.