We talked about sweet muffins and now it’s time to talk about the savoury ones.
Actually, is not that we really talk, is just that I write and you read, but that’s the “talking” of this century. Although, if you want to talk in person about it, I’ll be more than happy to do it, you just have to ask.
Now some tips about last week post.
Some of my friends try the banana muffins and they say that they weren’t flavory enough, so you can put more bananas on it to increase the flavor. But remember that that recipe is gluten free, so maybe the regular one, with sugar and gluten could have more flavor.
200 g gluten free flour mix (95 g rising flour ; 75 g cornflour ; 30 g almond meal ; 1/2 tablespoon xanthan gum)
2 teaspoons baking powder
2 1/2 tablespoons olive oil
110 ml rice milk
60 g pesto
100 g sun dried tomatoes, cut into small pieces
Salt and pepper
The book has the complete recipe for the gluten free flour mix, but if you do it just for this one, is no reason to have that much spear.
Lets make a change, now I will wright exactly as the book says and you will notice that is not very exciting, and with CHAKULA , you seem to be cooking with me
Preheat oven to 180’C (350’F/Gas 4)
Combine the flour mix and baking powder in a bowl.
Beat the eggs with the olive oil and the rice milk, then add the pesto, mixing well with a whisk. Add the dry ingredients into the wet mixture and mix to produce a smooth batter. Add the sun dried tomatoes. Adjust the seasoning with salt and pepper if necessary.
Line twelve 80 ml (2 1/2 fl oz/ 1/3 cup) muffin holes with paper cases and divide the mixture between them. Bake for 12-15 minutes or until the muffins are golden brown but still springy to the touch
Pretty boring right?
You can dress you muffins with more sun dried tomatoes and mustard. They taste good and you can also eat them cold.