Danielle McCarthy

Food & Wine

Savoury herb muffins

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

  1. Preheat the oven to 180°C.
  2. Grease each hole of a 12-hole muffin tin with a few drops of coconut oil.
  3. 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.
  4. Spoon the mixture into the muffin holes until three-quarters full and bake in the oven for 20–25 minutes. Enjoy.
Variation: Add ¼ cup finely chopped sun-dried tomatoes to the final mixture for added nutrients and flavour.

Note: If the coconut oil is solid, simply melt it in a small saucepan over a low heat until it is liquid.

Feed Your Brain Cover

Extracted from Feed Your Brain by Delia McCabe (Exisle 2016). Photography by Vanessa Russell. Available from www.exislepublishing.com.au and wherever great books are sold.

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