Savour the moments...
I started making these wonderful savoury muffins years ago when my kids were little. I was knee deep in my gut healthy recipe search so they couldn’t have come at a better time.
These muffins are rich, flavourful and can be made with both gluten free flower and spelt flower. They are a refreshing alternative to the classic dinner role, are a nice introduction to new and different flavours and pack nicely in a lunch.
1/4 cup quinoa
1/4 cup bone/Veggie broth/water (to cook the quinoa)
1 tsp Sea salt to taste
2 Tbsp ground flax seed
1/4 cup nut or coconut milk
1/4 cup Extra Virgin Olive Oil
2 Tbsp chopped sage
2 tsp thyme
11/2 cups spelt or gluten free flower
1 Tbsp aluminum-free baking powder
1/4 tsp baking soda
1 cup mashed sweet potato
3/4 cup filtered water (for the muffins)
2 tsp apple cider vinegar
1 tsp tamari
Preheat Oven to 350C
Cook quinoa in broth or water and set to the side meanwhile roast or steam chopped sweet potato. In a warm skillet saute onions, sage, thyme and salt in olive oil until golden brown. Reduce heat and cook for another 5 min.
Combine ingredients and divide between lined muffin tins.
Bake for 45 min.