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Sundried Tomato & Olive Muffins

yield: 12 muffins


  • 2 cups GF flour blend (we like Bob’s Red Mill)
  • 1 package Culcherd It’s Not Cheese Sundried Tomato & Olive
  • ½ cup non-dairy milk of choice
  • 1 cup spinach, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh oregano
  • 1 tbsp ground flax seeds
  • 1 tbsp baking powder
  • ½ tsp salt


  • Preheat oven to 400 degrees F and line muffin tray with muffin liners. 
  • Combine ground flax and non-dairy milk in a bowl. Mix well and set aside.
  • In a medium sized bowl, mix together flour, salt, baking powder, oregano and spinach. Set aside.
  • Using an electric mixer or whisk, whip together cheese, milk and oil. 
  • Slowly add in flour mixture until just incorporated. Do not overmix. 
  • Using an ice cream scoop, evenly divide between the muffin liners. 
  • Bake for 20 minutes, or until golden.
  • Can also be made into scones. Instead of portioning into muffins, roll dough out ½-1 inch thick and slice into triangles or use your favourite circular cookie cutter.
  • Bake for 20 minutes.