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Savory Muffins

Prep time: 15 min
Bake time 20 min
Servings: 12 muffins

Family Favorite - Feeding our calm
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1 cup Bob's Red Mill GF flour

1/4 garbanzo flour

1 tsp cream of tartar

5/8 tsp baking soda,

1 tsp sea salt

1 tsp konjac root/psyllium husk powder if no Xanthan gum in flour blend

1 egg

⅔ cup rice milk or your milk of choice

¼ cup oil (or melted butter)

1/2 cup grated goat cheddar cheese or feta cubes

1 cup shredded mixed vegetables – I used 1 small grated potato, and one medium carrot. You could also use 1 bunch asparagus chopped 1cm, and/or leek).

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1) Preheat oven to 350° Fahrenheit

2) Prepare muffin pan with 12 muffin cases/ grease muffin pan

3) Sift Flour and all of dry ingredients

4) Beat wet ingredients with a whisk

5) Add to the dry ingredients

6) Stir till just combined

7) Fold in veggies and cheese

8) Fill muffin cases until ¾ full.

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