These gluten free, sugar free and dairy free savoury muffins are ideal to have with soup or with salad and they are quite light but filling at the same time. I normally make a whole batch and once cool, I put them in the freezer and take out as needed.
Preparation & cooking time: 50 mins
Ingredients makes 10:
80gr buckwheat flour
70gr gluten free self-raising flour
1tsp salt
1tbsp psyllium husk
1tbsp flaxseeds ground
1tbsp baking powder gluten free
2 eggs or 2 flax eggs (2tbsp flaxseeds in 6 tbsp water)
135gr sunflower oil
200gr rice milk
100gr goats cheese, crumbled or vegan cheese grated
3 courgettes, grated
10gr fresh mint chopped
- preheat oven at 375 F/175 C. Place muffin cases in the muffin tray.
- mix all flours together with salt, flaxseed, baking powder and psyllium husk
- in a separate bowl add eggs to oil and rice milk, stir with a whisk and then add the grated courgettes
- using a spatula, fold in the flour mix to the oil mix, but don’t stir too much
- add the goats cheese and the fresh mint
- place in muffin cases, dividing the mix evenly
- cook in oven for 23-25 minutes or untill a skewer inserted in the middle comes out clear
- once cooked, cool down
- you can also freeze the muffins for future use
NUTRITIONAL VALUE PER MUFFIN | |
energy kcal | 263.1 |
fat | 17.6 |
of which saturated | 3.9 |
carbohydrates | 21.8 |
of which sugars | 2.3 |
fibre | 2.8 |
protein | 11.3 |
salt | 0.2 |
Leave a Reply
You must be logged in to post a comment.