Pack-a-Punch Savoury Muffins
Gluten-free, Dairy-free, Nut-free, Soya-free
Ingredients
- 225 g gluten-free plain flour
- 3 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 20 g kale - roasted with a little olive oil
- 1 tin sardines
- 3 medium free-range eggs
- 75 g virgin - organic coconut oil
- 2 tbsp nutritional yeast - optional
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
- Approx. 200ml dairy-free milk - I use unsweetened almond - you may need more or less depending on the flour you use.
Instructions
- Place your kale onto a baking tray, add a drizzle of oil and bake at 180 degrees (160 degree fan oven) for about 10 minutes, until starting to crisp.
- Meanwhile, place the liquid ingredients plus the sardines into a food processor or blender or use a hand-held chopper. Blitz until smooth.
- Add the kale and blitz again until smooth.
- In a separate bowl place your dry ingredients and mix them well to combine.
- Add the dry ingredients to the food processor containing the wet ingredients and blend to combine.
- Divide the mixture between 12 muffin cases lining a muffin tray.
- Cook in the oven at 180 degrees (160 degree fan) for 25 - 30 minutes or until firm to the touch and a skewer comes out clean.