I love baking but don’t have the biggest sweet tooth, so I thought why not try baking some savoury muffins. With a quick scout on the internet I came up with this recipe, which uses coconut flour. There are fresh tomatoes, olives, cheese and kale (I needed to use some up so thought it could replace the spinach I kept seeing pop up in various other savoury muffin recipes). Be aware when using coconut flour that it really absorbs a lot of moisture, therefore a wet ingredient is a must. I used the tomatoes for this. The coconut flour also has a slight sweet taste to it which goes well with the salty olives. The muffins are quite nice served with a dollop of chilli sauce to add a little kick. They are really versatile. Next time I’ll sautee some onions and garlic with sliced red chilli to add to the mix. If you like the sound of the savoury muffins the recipe is underneath the photos:
4 eggs, 1/4 cup melted butter, 1/4 cup water, 1/4 tspn salt, 1/3 cup coconut flour, 1/4 tspn baking soda, 1 cup grated cheddar cheese, 1/4 tspn dried basil (or mixed herbs), a handful of kale, 1/4 cup green olives and cut into pieces, 1/2 cup on the vine tomatoes
Pre heat the oven to 200C and line a muffin tin with cases or I used squares of baking parchment.
Cook the kale in a frying pan with a dash of olive oil until wilted and set aside.
Mix the eggs, butter, water and salt in a bowl then add the coconut flour, baking soda and stir. Blend with eh cheese, herbs, olives, tomatoes and spinach until everything is evenly distributed.
Spoon into the muffin cases, approximately 1 tbsp of mixture per case. Bake for 12-15 minutes until gold and firm.