Yield:10 big muffins
Prep Time:20 mins
Cook Time:30 mins
These muffins have a surprising little kick and make a yummy, wake-you-up breakfast. I have to tell you that they are gorgeous - they somehow taste like they have cheese in them even though they don't! They also go really well with the cosy lentil soup I grew up enjoying in Cairo.
- 80 g gluten-free oats
- 150 ml milk alternative
- 100 ml milk (I used skimmed milk as I am still quite scared by dairy!)
- 220g gluten-free flour
- ¾ tsp mustard powder
- ¾ tsp cayenne pepper
- 1 tsp freshly picked thyme (this is quite a lot)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 generous tsp marmite
- 2 Tbs boiling water
- 75 ml sunflower oil
- 1 egg
Pre-heat your oven to 180ºC (fan) and line your muffin tins with muffin cases.
In a large jug combine the oats and milks and leave to soak.
In a new bowl gather your dry ingredients: flour, mustard powder, cayenne pepper, thyme, baking powder, bicarbonate of soda. Mix them thoroughly so that the spices and herbs are well distributed.
In a little cup stir in the marmite and boiling water until the marmite is dissolved. Then add it to the oat mix, followed by the oil and egg. Mix them up until the egg is well dispersed, then add the dry ingredients and gently combine - (remember lumpy is lovely, smooth not so lovely)
Dollop into the waiting muffin cases (two thirds full). Pop into the warm oven and bake for 30 minutes. Get those scrummy savoury muffins out the oven, let them sit in the tins for 5 mins then place the muffins on a cooling rack. Resist them as long as you can!