Savoury herb muffins
<p>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.</p>
<p>You can eat these muffins for breakfast. They are delicious with mashed avocados, macadamia nut butter or hummus.</p>
<p><strong><span style="text-decoration: underline;">Makes:</span> </strong>12 medium muffins</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 cup gluten-free self-raising flour</li>
<li>¾ cup almond flour</li>
<li>¼ cup polenta</li>
<li>1 tablespoon psyllium husks</li>
<li>1 teaspoon gluten-free baking powder</li>
<li>1 teaspoon dried Italian herbs</li>
<li>2 tablespoons fresh herbs, chopped (try a combination of flat-leaf (Italian) parsley, oregano and basil)</li>
<li>1 heaped cup grated carrot</li>
<li>¼ cup grated onion</li>
<li>11/8 cups rice milk or coconut milk, at room temperature</li>
<li>½ cup coconut oil</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat the oven to 180°C.</li>
<li>Grease each hole of a 12-hole muffin tin with a few drops of coconut oil.</li>
<li>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.</li>
<li>Spoon the mixture into the muffin holes until three-quarters full and bake in the oven for 20–25 minutes. Enjoy.</li>
</ol>
<p><span style="text-decoration: underline;"><strong>Variation:</strong></span> Add ¼ cup finely chopped sun-dried tomatoes to the final mixture for added nutrients and flavour.</p>
<p><span style="text-decoration: underline;"><strong>Note:</strong></span> If the coconut oil is solid, simply melt it in a small saucepan over a low heat until it is liquid.</p>
<p><img width="156" height="192" src="https://oversixtydev.blob.core.windows.net/media/33870/feed-your-brain-cover_156x192.jpg" alt="Feed Your Brain Cover" style="float: right;"/></p>
<p><em>Extracted from Feed Your Brain by Delia McCabe <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a></strong></span> Photography by Vanessa Russell. Available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a></strong></span> and wherever great books are sold.</em></p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,<span style="text-decoration: underline;"> <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>
<p><strong>Related links:</strong></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/brown-butter-date-ginger-muffins/"><span style="text-decoration: underline;"><em><strong>Brown butter, date and ginger muffins</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/peach-and-weet-bix-muffins/"><span style="text-decoration: underline;"><em><strong>Peach and Weet-Bix muffins</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/orange-muffins/"><span style="text-decoration: underline;"><em><strong>Orange muffins</strong></em></span></a></p>
