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 gr gluten free brown rice flour
- 100 gr 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 gr seed oil
- 230 gr 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
