Kale and Goats Feta Cheese Savoury Muffin
Kale and Goats Feta Cheese Savoury Muffins
vegan, gluten free, wheat free, nut free, sugar free, soy free
Do you ever have those days when you have soup or a yummy sauce that you want to soak up but you really don't want boring gluten free bread? Well today you don't have to because I have created the perfect savoury accompaniment for all your soups and sauces. These stunningly simple muffins are loaded with super foods like red onion, kale and paprika and are quick and easy to make. They also make a great savoury afternoon snack. Now off you go and get cooking.
Makes 12
Prep time: 10 minutes and 25 minutes baking time
Ingredients
1/2 cup of Kale
1 Red Onion
1/2 teaspoon Smoked Paprika
6 sundried tomatoes
1/4 cup goats feta cheese
1/2 cup Almond Milk
3/4 cup gluten free plain flour
1 cup gluten free Self Raising flour
1/2 teaspoon Bi carb soda
3 organic free range eggs
Cracked black pepper
Method
Crack eggs into a large bowl and whisk; set aside. Next remove stalks from kale and place into a food processor and process until very fine. Add to eggs. Next crumble feta cheese and add to egg mixture. Place sundried tomatoes into the food processor and roughly chop; add to egg mixture. Peel and chop red onion and process until fine and add to egg mixture. Mix all ingredients in the bowl and add milk, cracked pepper and smoked paprika. Next sieve gluten free plain flour, self raising flour and bi carb soda into the egg mixture and mix until well combined.
Spoon into large muffin cases or tins and top with a small piece of Goats feta cheese. Cook in a moderate oven (180C/350F) for 25 minutes. The muffins should spring back when touched lightly in the middle.
Remove from oven and serve with soup, a bolognaise sauce or as a snack.
vegan, gluten free, wheat free, nut free, sugar free, soy free
Do you ever have those days when you have soup or a yummy sauce that you want to soak up but you really don't want boring gluten free bread? Well today you don't have to because I have created the perfect savoury accompaniment for all your soups and sauces. These stunningly simple muffins are loaded with super foods like red onion, kale and paprika and are quick and easy to make. They also make a great savoury afternoon snack. Now off you go and get cooking.
Makes 12
Prep time: 10 minutes and 25 minutes baking time
Ingredients
1/2 cup of Kale
1 Red Onion
1/2 teaspoon Smoked Paprika
6 sundried tomatoes
1/4 cup goats feta cheese
1/2 cup Almond Milk
3/4 cup gluten free plain flour
1 cup gluten free Self Raising flour
1/2 teaspoon Bi carb soda
3 organic free range eggs
Cracked black pepper
Method
Crack eggs into a large bowl and whisk; set aside. Next remove stalks from kale and place into a food processor and process until very fine. Add to eggs. Next crumble feta cheese and add to egg mixture. Place sundried tomatoes into the food processor and roughly chop; add to egg mixture. Peel and chop red onion and process until fine and add to egg mixture. Mix all ingredients in the bowl and add milk, cracked pepper and smoked paprika. Next sieve gluten free plain flour, self raising flour and bi carb soda into the egg mixture and mix until well combined.
Spoon into large muffin cases or tins and top with a small piece of Goats feta cheese. Cook in a moderate oven (180C/350F) for 25 minutes. The muffins should spring back when touched lightly in the middle.
Remove from oven and serve with soup, a bolognaise sauce or as a snack.