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Gluten Free Savoury Muffins

These savoury muffins are another great breakfast or snack which give you a much needed hit of veggies in the morning. You can use the base and add any type of flavour variation you can think of. Super versatile and always delish. Make sure you keep them in the fridge because of the mashed sweet potato. I keep four days worth and freeze the rest. 

 Serves 12 

Gluten Free Savoury Breakfast Muffins

Base Ingredients

1 cup sweet potato, mashed and allowed to cool slightly so it doesn’t cook the eggs

2 cups GF flour (I use a mix of buckwheat & rice flour)^

1 tsp baking soda

1 tsp salt

1 tsp pepper

1/3 cup olive oil

1/3 cup plain yoghurt (Greek works well)^

3 eggs, lightly beaten

Flavour Variations

100g feta, diced

1 cup baby spinach

OR

100g cheddar cheese, grated

100g sundried tomatoes, chopped

1 cup basil, chopped

OR

Paleo

1 large zucchini, grated with excess liquid squeezed out

1 roast red capsicum, from jar or

½ cup sunflower seeds

 

Method

1.    Heat oven to 200°C/400°F and line 12-hole muffin tray with squares of baking paper or liners. Make sure oven is hot to help muffins rise.

2.    Mix together all base ingredients. Start by combining the dry ingredients, then folding through the wet ingredients. For light and fluffy muffins, try not to over mix.  

3.    Fold through your preferred variation ingredients.

4.    Spoon mixture evenly into muffin holes and bake for 25 minutes at 180°C/350°F. Allow to stand for 10 mins before removing.

5.    Keep muffins in fridge or freeze a few portions.

 

^For a paleo version, use 2 cups of almond meal and an extra 1/3 cup of olive or coconut oil instead of the yoghurt.