Sundried Tomato + Zucchini Muffins (NF)

SAVOURY GLUTEN FREE MUFFINS!  They're right up there on my list of gluten free baked goods to conquer and now they're crossed off because these bad boys it! Soft in the middle, with a slight crunch on the outside and are full of wholesome gluten free flours, zucchini, sun-dried tomato, herbs and a little cheese. These guys are awesome and so is a little news that I'm sharing today (scroll down ;))

My nearly one and a half year old (holy cr%p where did that time go?!) also loves these gluten free muffins, which is wonderful as they are such a healthy nutritious snack for a small child (and they're nut free, so perfect for school lunchboxes) and perfect to fit in their little hands at the high chair, or more importantly when you're out and about, they fit into a small container or ziplock bag so that there's still plenty of space in your handbag for a water bottle, wipes, spare nappy, oh and my wallet and phone for me. Yep, that's my life now; #mumlife !

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Don't get me wrong though, these are definitely a grown up veggie muffin. I love them as an on-the-go morning munch with our little cookie. I like to keep half the batch in the freezer so I can quickly defrost them in the oven or microwave for those 'oh, sh*t I have nothing to eat' moments! (I don't do well when I'm hungry, can't you tell?!?) Let's face it, as humans and especially I've found as parents (and I'm pretty damn organised) this happens so having half the batch frozen means I'm never in a bind of having nothing on hand that's nutritious and gluten free.

SO, ABOUT THAT NEWS.... I'm super excited to share that I'm going to have a stall at the next Perth Upmarket held at UWA on June 26th! My awesome little stall will be overflowing with delicious baked goodies and I'll also have Vol 3 and Vol 4 of The Gluten Free Scallywag Magazine (ahem, cookbook!) on sale! I'll be updating my shop soon so that you can pre-order cake or the mag and collect it at the markets. All you'll need then is a coffee to enjoy it with.

If you're like me and are sometimes forgetful you can subscribe to the event on my facebook page and it will remind you on the day that there's some serious deliciousness to be had! I'd love for you to pop on by and say hi and of course walk away with some kick arse gluten free cake. If you live in Perth I can't wait to see you there!


Sundried Tomato + Zucchini Muffins (NF)

/ makes 12 /

I love that these muffins contain no white flours, just whole grain gluten free brown rice and quinoa or buckwheat flour. I change it up with whatever I have on hand and you can definitely use 200g brown rice flour. I've not tried these with any pre-made flours. The batter with be quite solid when mixed, this is not a wet muffin batter at all, much more like a thick white cake batter. You can change up the zucchini to whatever grated veg you like, carrot works well too. I like to line the base of my cupcake tins with a round of baking paper to guarantee the bottoms from sticking, but you could generously oil the tin if you prefer. I don't recommend using paper muffin or cupcake liners as the mixture does tend to stick to them a little and you lose all that glorious soft crunch on the outside of the muffin.

method

Preheat oven to 160 degrees Celsius (fan forced). Grease 9 holes of a cupcake tray and line the bases with circles of baking paper to stop them sticking (extra work, but well worth it!)

In a medium bowl or just whisk together the eggs, oil and yoghurt to combine.

In a large bowl whisk together the flours and baking powder, stir in the zucchini (with the juices), cheese, spinach, herbs, half the sundried tomatoes and a pinch of pepper. Stir to coat the fresh ingredients with the flour.

Pour the the egg mixture into the vegetable mixture and stir to combine.

Scoop 1/3cup batter into the prepared cupcake tray. Smooth the tops a little and sprinkle with the remaining half o the sundried tomatoes and a sprinkle of seeds.

Bake for 16-18 minutes. A skewer inserted will come out just clean and the tops should be slightly domed and lightly golden.

Cool in tray for 5minutes before tipping out onto a cooling rack to cool completely.

Best enjoyed warm on the day they're made but are also delightful a few days later when warmed through. Store in an airtight container in the fridge for up to 5days, or freeze in zip-lock bags for later.

ingredients

3 eggs

1/3 cup (80ml) olive or neutral tasting oil

1/2 (125ml) Greek or natural yoghurt

160g brown rice flour

40g buckwheat or quinoa flour

2 teaspoons gluten free baking powder

1 medium zucchini, grated (about 3/4-1 cup)

1/3 to 1/2 cup grated cheese

1/2cup finely chopped spinach

1/4 cup chopped fresh herbs such as parsley and basil

1/4 cup semi sundried tomatoes, finely chopped, divided

pinch of pepper

mixed seeds, to top - I used sesame


I've not tried these glorious gluten free vegetable muffins with pre-made or white flours. I'd love to hear back from you if you do. What flavour combo will you try?