I love baking, but I’m trying really hard to avoid sugar. I needed to find something savoury to bake!
I decided to search out some savoury muffin recipes. I found some delicious recipes from Hugh Fearnley Whittingstall which inspired me to make something similar and gluten free.
Courgette and Feta Muffins
240g gluten free plain flour ( I used Doves Farm )
2tsp baking powder
1/2 tsp bicarbonate of soda
1tsp sea salt
1 tbsp dried Basil ( or 8 large basil leaves )
2 large Eggs
250g full fat Greek yoghurt
4 tbsp olive oil or melted butter
80g cubed Feta
1 heaped tbsp sundried tomatoes chopped ( I roasted my own little tomatoes in the oven with olive oil )
Pre heat oven 200oC
Grate the courgettes and cube the Feta
Measure gluten free flour, baking powder, bicarb of soda, salt and pepper, and herbs. Mix well in a bowl.
Prepare yoghurt, butter and beat eggs
Add wet ingredients to the dry and stir together.
Make sure the flour is mixed in completely
Add grated courgettes, cubed Feta and grated parmesan, stir in
Spoon mixture into 12 muffin cases
Put in pre heated oven for 18-20 mins at 200oC
Serve warm for lunch, or store in airtight container and refresh in microwave for 20 seconds.
The muffins freeze well too.
Happy gluten free baking!