Savoury muffins are a great opportunity to pack nutritious vegetables into a tasty bake!
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INGREDIENTS
250 ml (9 fl oz/1 cup) coconut cream
125 ml (41/2 fl oz/1/2 cup) olive oil
3 free-range eggs
1 teaspoon bicarbonate of soda (baking soda)
1 tablespoon apple cider vinegar
200 g (7 oz/2 cups) almond meal
160 g (51/2 oz/1 cup) rice flour, or 150 g (51/2 oz/1 cup) gluten-free flour
a handful of baby English spinachor shredded kale
a handful of basil leaves
2 tomatoes, sliced into 12 thin rounds
METHOD
1 Preheat the oven to 160°C (315°F). Grease 12 holes of a standard muffin tin, or line with paper cases.
2 Add all the ingredients, except the tomato, to a food processor or blender. Season with sea salt and freshly ground black pepper, then blend until smooth.
3 Pour the batter into the muffin holes, then top each with a tomato slice. Bake for 20–25 minutes, or until a skewer inserted in the middle of a muffin comes out clean.
4 The muffins will keep in an airtight container in a cool, dark place for up to 2 days, and can be frozen for up to 1 month.
Recipe and Image from My Family Table by Eleanor Ozich, published by Murdoch Books
