Savoury Salsa Muffins

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!)

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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!

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Ingredients

1 medium avocado

100g tomatoes

1/2 medium red onion

25 g coriander

2 tsp lime juice

255 g plain rice flour

3 tsp baking powder

1 egg

200 ml rice milk

80 g salt (Himalayan sea salt if you have it)

90 ml rapeseed oil

pinch pepper

1 tsbp xylitol

1/2 tsp paprika

80 g feta

Method

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!

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In a large bowl sieve the flour and measure the baking powder, salt, pepper, xylitol and paprika.

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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.

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Put the mixture in to the tray and bake for approximately 25 – 30 minutes.

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And enjoy!

 

Happy Baking! x

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