Instructions

• Preheat the oven to 370°F (190°C). Line a muffin tin with muffin liners, or use silicone muffin cases.
• Heat the olive oil in a skillet and sauté the onion, garlic and herbs for 5 minutes then take off the heat and set aside.
• In a large bowl, mix together the all purpose flour, polenta, chickpea flour, baking powder, and season with salt and pepper.
• Meanwhile, add the pesto, cream cheese, water, apple cider vinegar and sun dried tomatoes to the onion and garlic in the skillet and mix well. Add this mixture to the dry ingredients and mix until well combined to form a batter.
• Divide the batter equally between the muffin cases, filling each case around ¾ full. Place the muffin tray into the hot oven and bake for 20-25 minutes until golden brown.
• Once baked remove the tray from the oven and place the muffins onto a wire rack to cool before serving.