Savoury Breakfast Muffins

January 30, 2017

I recently tried Sarah Wilsons I quit Sugar Muffin Savoury Muffin Mix which was delicious. So delicious that I wanted to recreate a version from the ingredients I

 

had at home without having to buy the packet.

I love these as a breakfast, as a side with a soup or a quick lunch on the run. I love that every time you make these you can mix it up with whatever ingredients you have on hand. They say that variety is the spice of life and these are now going to be a staple in my cupboard.

 

I am off dairy so my variations don't include milk or cheese but if you want to some cheese would really make these extra delish.

 

So here is my version of I Quit Sugar Savoury Muffin Mix.

 

Ingredients:

  • 1.5 cups of gluten free flour (one that has brown rice and tapioca in it)

  • 1/2 cup of Polenta

  • 1/4 Cup of Golden Flax meal

  • 2 teaspoons of baking powder

  • 3 teaspoons of sea salt

  • 1 teaspoon of pepper

  • 1/2 cup of sunflower seeds (you can use any nut or pepitas)

  • 4 eggs

  • 1 1/4 cup Almond Milk

  • 1/3 cup oil


Variations: You can use these combos or mix and match the ingredients. You can add between 2-3 cups of vegetables and herbs so have fun and let me know your combos.

Vegetable and Dill

  • 1 bunch of dill

  • 1 cup baby spinach leaves, roughly chopped

  • 2 grated carrots

  • 2 grated zuchinni's

  • 100g bacon, roughly chopped

 

Tomato Basil and Rocket

  • 1 punnet of cherry tomatoes chopped

  • 2 cups of rocket roughly chopped

  • 1 cup of chopped basil

  • 1/2 cup of chopped olives

 

Directions:​

  1. Heat oven to 180°C/375°F/Gas Mark 5 and grease a 12 hole muffin-size muffin pan.
     

  2.  In a large mixing bowl, mix the dry ingredients: gluten free flour, polenta, flax, baking powder, salt, pepper and the seeds.
     

  3. Stir in your vegetable variations.
     

  4. In a medium jug, beat the eggs and slowly stir in the milk and oil. Stir the egg mixture into the dry ingredients until you have a smooth batter. 
     

  5. Spoon mixture evenly into the prepared muffin tray and bake for 25 minutes until firm to touch and golden brown.
     

  6. Stand in pan for 5 minutes, then transfer to a wire rack to cool. 


* Store in an airtight container in the fridge for up to one week.



Note: Whatever recipe I'm using I always set the timer to ten minutes before the recommended time as oven temperatures vary I always like to check in to ensure it doesn't get over cooked. I recommend you do the same with my recipes.

 

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