Savoury herby courgette and sun dried tomato muffins. Gluten free, egg free, dairy free, soy free, nut free. I LOVE these. My baking doesn’t contain sugar anyway, but I’m definitely in favour of the savoury stuff.
3 cups gluten free flour
3 teaspoons gluten free baking soda
1 cup oat milk or other dairy free milk
2 chia eggs
1 teaspoon salt
½ teaspoon ground black pepper
2 tsp garlic powder
Additional water to make a very thick batter
Filling:
Rosemary
Chives
2 tbsp dried mixed herbs
10 sun dried tomatoes
1 medium grated courgette
Sliced spinach
3 tbsp oil from the sun dried tomatoes
Bake at 200 degrees for 30 minutes. I use flexi muffin moulds, turn out and cool on a wire rack.
