One of my favourite things to make for lunch is a quick salsa on wholemeal toast with a drizzle of olive oil. I love the flavour combination and thought I would try and throw all this goodness in to a savoury muffin. The result? Well, the first attempt wasn’t bad, but I think it needs some improvements! I would suggest mashing up the avocado instead having small cubes like I did and adding some seeds on top (which I forgot to do!)
These muffins have a whole lot of goodness in them, plus they are gluten free and very low in fat with just a little bit of feta cheese. I served them with a little rocket side salad for lunch which went down well, I just wasn’t a fan of the avocado chunks. Round 2 of this recipe will be coming soon!
1 medium avocado
1/2 medium red onion
25 g coriander
2 tsp lime juice
255 g plain rice flour
3 tsp baking powder
200 ml rice milk
80 g salt (Himalayan sea salt if you have it)
90 ml rapeseed oil
1 tsbp xylitol
1/2 tsp paprika
80 g feta
Heat the oven to 160°C and get the muffin tray out ready – I used a silicon mould for 6 rather large muffins so I reckon you could squeeze 12 normal sized muffins out of the mixture if need be!
In a large bowl sieve the flour and measure the baking powder, salt, pepper, xylitol and paprika.
Chop up the feta, tomatoes, avocado, red onion and coriander finely and add to the dry mixture.
In a separate bowl measure the rapeseed oil, milk and lime juice, and add the egg. Mix together. Pour the wet mixture into the dry mixture and stir until combined.
Put the mixture in to the tray and bake for approximately 25 – 30 minutes.
Happy Baking! x