Vegetable Savory Muffins | Gluten free * Vegan
These gluten free vegan savory muffins are easy and healthy, filled with vegetables, they are perfect for kids too!
Servings 8 muffins
Ingredients
- 200 grams (1+½ CUP) gluten free brown rice flour
- 100 grams (½ CUP + 2 tbsp) potato or other gluten free starch
- 3 tsp baking powder (or you can mix 2 teaspoon of cream of tartar + 1 teaspoon baking soda)
- 1 teaspoon salt
- 1 medium carrot
- 1 medium zucchini
- 1 tablespoon finely chopped parsley
- 50 grams (3.5 tbsp) seed oil
- 230 grams (1 CUP + 3 tbsp) sparkling water
- ground pepper or any other spices you like to sautee the vegetables
Instructions
- Cut the veggies into small pieces and sauté them in a pan with a bit of oil, salt, pepper or the spices you prefer
- pre-heat the oven at 180° C / 350 F
- in a bowl combine the gluten free starch, brown rice flour, baking powder and salt
- add sparkling water and oil and mix well
- reserve 2-3 tablespoons of the sauteed veggies and add the rest to the muffin batter, together with the chopped parsley
- fill the muffin molds with the batter
- add some of the reserved veggies on top
- bake for 15-20 minutes, or until they are nice and golden on top
Notes
Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.