Recipe: Savoury mini muffins
Prep: 12min › Cook: 18min › Ready in: 30min
Preheat oven to 190 C
What you need
- 250g dry mix – i.e. khorosan & polenta (200gm + 50gm); masa farina + millet (200gm + 50gm); spelt & buckwheat (200gm +50gm); rice + chickpea flour (200gm +50gm); or plain white flour with an addition of either teff or quinoa flours (200gm +50gm)
- 3t Baking powder – this can be omitted for a gluten free recipe, with a more dense result.
- 150g vegies- grated or chopped into little pieces – purees work well too! Either single flavours or combos of whatever you have to hand. i.e. corn kernals; grated carrots; peas; grated courgettes; grated beetroot; mashed potato/pasnip/sweet potato/swede; chopped blanched spinach or kale; a little crushed garlic; For very wet vegies like courgettes, please squeeze out some of the water before mixing into the batter.
Spices, Seeds & Other interesting additions
- ½ t smoked paprika
- ½ t ground turmeric
- ½ t coriander powder
- 1 t sesame seeds
- 1 T pumpkin seeds (N.B. reserve some for decoration on the top)
- a few twists of freshly ground black pepper
- 200ml natural yoghurt or buttermilk; OR 165ml rice or soya milk (N.B. You can make your own buttermilk substitute - mix one T vinegar into 1 cup milk alternative.)
- 2 eggs
- 1T rapeseed oil
What to do
Mix the dry ingredients: flours, baking powder, spices.
In a separate bowl, beat 2 eggs and add yoghurt/buttermilk/milk alternative, and rapeseed oil.
Make a well in the dry ingredients and add wet ingredients; mix quickly but gently.
The mixture should be lumpy and just about falling off the spatula – if not add a touch more yogurt/buttermilk/milk alternative.
Grease a mini muffin tin, and spoon in. Silicone muffins tins don’t need any greasing.
Bake for 18 mins or until they spring back when pressed.
Turn out onto a rack to cool.
Serve them warm & watch them fly!
Or freeze in a zip lock bag for defrosting & serving at a later date. Takes around 10-15 mins in a warm room to defrost, or can be defrosted in the microwave.
Endless vegies, and combinations of vegies!
Try new themes with a vegie base mixture of your choice - like ‘Kashmiri’ with loads more spices & chickpea flour; or ‘Mexican’ with masa farina & diced green peppers; ‘Thai’ with rice & coconut flours, red peppers, lime zest, spring onions & chopped coriander leaves or ‘Polish’ with buckwheat flour, onions & beetroot.
Try the addition of grated cheese though the mixture, or pipe in a cheese centre before baking – or you could use a non-dairy cheese alternative. If you’ve tried nuts on your little one and have had no adverse reactions, adding some ground almonds to the dry mix, in place of some of the flour content.
Add a handful of oats, quinoa flakes, buckwheat flakes, rye flakes, etc, in place of some of the flour content, to give a chewier texture.
Chia seeds add a protein hit – just add a little more liquid. Ground flaxseed adds an omega 3 hit, tahini adds a calcium hit, wholemeal flours add a fibre hit – just add a little more liquid. Mashed up silken tofu adds a protein hit – just add a little less liquid.
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