I love everything with loads of salt in them; therefore these salty breakfast muffins are one of my favourite foods.
This is a very basic recipe for gluten-free muffins, and you have endless variety with the herbs and vegetables you can add to these. I have been thinking that some crumbled tempeh “bacon” might work quite well in these, but alas I have yet to try it.
Gluten-Free Muffins Recipe
This will make approximately 8 muffins
-4 dl or 1,5 cups flour I use quinoa flour
-2 tsp baking powder
-1 tsp paprika powder
-1 tsp garlic powder
-a couple of tbls shredded basil leaves
-1 red bell pepper diced
-2 tbls of finely diced sun dried tomatoes in oil
-2 dl soy milk
-4 tbls dl olive oil or you can use the oil which comes with those sun dried tomatoes
-1 tsp salt (this is totally optional since olives usually have salt in them)
Preheat your oven to 200 Celsius
Mix all your dry ingredients together, then add everything else and mix all your ingredients together. Bake for 20-30 min. depending on your oven and on the flour you use, quinoa takes longer to cook than wheat.
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