Savoury Muffins (with KICK!)

cannot resist

Those of you following Aars progress will be aware that this Summer he had baked egg and baked dairy added to his diet; thanks to the wonderful team who run the Allergy Clinic and Food Challenge Days at the Royal Free Hospital by Hampstead Heath. I have been baking muffins to fulfil the baked egg criteria, but we have been relying on shop-brought biscuits and pastries for his daily dose of baked dairy. Today I have added baked dairy to the baked egg muffin to see how he manages with them both in one go…

According to the guidelines provided by the hospital baked dairy needs to comply to the following criteria:

  • Baked at 180º C
  • Baked for at least 30 minutes
  • Baked in individual serving sizes
  • Baked so centre is thoroughly cooked through

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 two soups already on the blog: the just-about-still-seasonal autumnal soup and the cosy, comforting lentil soup I grew up eating in Cairo. If you’re not coeliac you can try these with whole-wheat flour or spelt flour or a mix of both rather than gluten-free flour. If you are not able to have baked milk just use your milk alternative for the whole milk portion instead of just part of it. Enjoy experimenting 🙂

Simple Savoury Muffins – Ingredients

Gluten-free oats, milk, milk alternative of your choice, gluten-free flour, mustard powder, ground cayenne pepper, baking powder, bicarbonate of soda, fresh thyme, marmite (vegemite), boiling water, sunflower oil

Simple Savoury Muffins – Process (makes 10 big ‘uns)

  • Pre-heat oven to 180ºC
    oats soaking in scary milk :-S
  • Line muffin tins with muffin cases
  • In a jug add:
    • 80 g gluten-free oats
    • 150 ml milk alternative of your choice (I used oat milk)
    • 100 ml milk (I used skimmed milk as I am still quite scared by dairy!)
  • Leave the oats to soak in the milk(s) for 15 mins
  • In a new bowl gather your dry ingredients:
    • 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
  • Mix the dry ingredients up thoroughly so that the spices and herbs are well distributed
  • In a little cup add:
    there’s the KICK
    • 1 generous tsp marmite or other yeast extract
    • 2Tbs boiling water
  • Stir until the marmite is dissolved
  • To the soaked oats add:
    • Dissolved marmite mix
    • 75 ml sunflower oil
    • 1 egg
  • Mix up these wet ingredients til the egg is well dispersed
  • Add the wet ingredients into the dry ingredients
  • Mix (remember lumpy is lovely, smooth not so lovely)
  • Dollop into the waiting muffin cases (two thirds full for each case)
  • Pop in the warm oven
  • 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!

I love them fresh from the oven with a hunk’a spread melting in the middle…. sooooo good! Excuse me while I go stuff my face!





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