Food & Wine
Savoury herb muffins
When you eat a gluten-free diet, it is not always pleasant to have to rely on rice or corn crackers or gluten-free bread. I love these savoury muffins with a piping hot bowl of soup, and they can be packed in a school lunch the next day.
You can eat these muffins for breakfast. They are delicious with mashed avocados, macadamia nut butter or hummus.
Makes: 12 medium muffins
- 1 cup gluten-free self-raising flour
- ¾ cup almond flour
- ¼ cup polenta
- 1 tablespoon psyllium husks
- 1 teaspoon gluten-free baking powder
- 1 teaspoon dried Italian herbs
- 2 tablespoons fresh herbs, chopped (try a combination of flat-leaf (Italian) parsley, oregano and basil)
- 1 heaped cup grated carrot
- ¼ cup grated onion
- 11/8 cups rice milk or coconut milk, at room temperature
- ½ cup coconut oil
- Preheat the oven to 180°C.
- Grease each hole of a 12-hole muffin tin with a few drops of coconut oil.
- In a mixing bowl, combine the flours, polenta, psyllium husks, baking powder, herbs, carrot and onion. Add the milk and coconut oil and mix until well combined.
- Spoon the mixture into the muffin holes until three-quarters full and bake in the oven for 20–25 minutes. Enjoy.
Note: If the coconut oil is solid, simply melt it in a small saucepan over a low heat until it is liquid.
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