Wheat free savory breakfast muffins

savory muffinsRecipe of the month – May

Wheat free savory breakfast muffins

(Page 133 Is Food Making You Sick?)

Ingredients:

  • 1/2 cup plain flour with permitted ingredients
  • 1/2 cup cornmeal or fine polenta
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup parmesan substitute [page 110]
  • 1/4 cup fresh ricotta
  • 2 tablespoons olive oil
  • 2 free-range eggs
  • 1/2 cup grated zucchini (courgette)
  • 1/4 cup chopped chives and parsley
  • 1/4 cup grated carrot
  • 1/4 cup sweet corn

 Instructions:

  • Pre-heat oven to 180º C (350º F) and oil the cups of a muffin tray.
  • Beat together the polenta or cornmeal and flour, baking powder, baking soda, salt and pepper.
  • In a large bowl whisk together the ricotta, oil and eggs.
  • Add the flour mixture and remaining ingredients. Stir well until all ingredients are combined
  • With a spoon, dollop the mixture evenly into the muffin tray cups and bake for approximately 20 minutes.
  • Remove from oven and allow to cool in muffin tray for about 5 minutes before sliding a knife blade around the muffins to loosen them from the tray. Do not leave them cooling too long, or they might stick.
  • Turn them out and allow them to cool completely on a wire rack, or eat them warm.
  • These savory gluten free muffins are suitable to freeze. To serve, simply reheat in a microwave.
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