GF Muffin Mix Variations
March26
Now I have the hang of the muffin mix consistency required can make many variations. On the weekend I tried making savoury muffins with sun dried tomato, fetta, pesto and sunflower seeds. They are delicious warmed up with light cream cheese for lunch and would be lovely with pumpkin soup.
I then used the muffin mix to make a dark choc and orange loaf. I substituted the 1/4 cup of sugar with Natvia from my WBC gift pack and boiled an orange and blended it in the Thermomix to add to the batter. I used dark choc chips in the centre which make a chocolate sauce in the centre of the loaf which comes out more like a pudding and is delicious warmed up with vanilla bean ice cream.
Hi Nicky,
We are always looking for a quick GF meal that we all can eat. I have been looking at the Bellyhoo range in the supermarket for a while and in the busy lead up to the workshops, I grabbed a packet of Beef and Burgundy pies, the thinking being a pie with booze, he’s got to eat that?
Well, best gluten free pastry I have ever eaten. Deliciously crunchy. The good news stopped there. The almost non existent filling was dry, the meat hard and chewy. At $5 a pie, I was pretty peeved. Even more so when I found that their web site was in active. Other sites have had similar comments although the fruit pies get a better rap.
I though you might like to share this.
Love the look of your waffles and the chocolate sauce has got to be a winner!
Hi, just wondering what your basic savoury muffin recipe is??? Thanks 🙂
My savoury muffin recipe is the same mix used for the raspberry and white chocolate in previous post. I used the Orgran SR Flour mix and added a tablespoon of Orgran gluten free gluten (GfG). I added about 2 cups of SR flour and a pinch of salt. Then I mixed 1/2 cup of vegetable oil and 2 eggs together and added some natural greek yoghurt and teaspoon of pesto for flavour. I combined the flour mix with egg/oil mix and had thick consistency before adding about 1 cup of milk added last and slowly so does not become to runny a mix. Then after spraying muffin tray with oil added tablespoon as base, added any fillings like fetta cheese and sun dried tomatoes and then topped with more muffin mix. Cooked in hot oven (210 degrees celsius) for 10 minutes and then lowered temperature to 180 degrees celsius for the remaining 15 minutes. Make sure you let the muffins rest and I was not sure cooked completely so turned oven off and left in there bit longer. They are delicious served warm with some cream cheese and to me taste just like or even better than the Muffin Break savoury gluten free muffins.
Hi there
i am wondering where I could find the initial recipe for you gluten free muffin mix? I can’t seem to find it!
Thanks in advance
The original recipe is included in the comments below post. Sorry!