I’m being a good girl and baking savory again. I do love my sweet baking but don’t really miss it as long as I have something to munch on for a snack in between meals. I got the idea for the muffins from this great blog I just discovered and do you think I can find it again! It had fabulous photos and was just the sort of blog I love – clean and based in Italy. Anyway, my apologies to the lady blogger who inspired this recipe for not naming her but hopefully my brain will eventually kick back into action and I will be able to retrace my steps and find the blog.
These gluten-free muffins worked brilliantly and are really versatile because you can use any old vegetables you want. I used quite different ones to the original recipe and also added the parmesan cheese. These are totally low FODMAP but choose your vegetables wisely from the low FODMAP list. I am sure I have told you about this book, “Food Intolerance Management Plan” by Dr Sue Shepherd. It includes the list of allowed and not-allowed foods, along with heaps of information on the low FODMAP diet and recipes. I have it and use it all the time.
I now have 5 long weeks of freedom stretched out in front of me. No more work for 5 weeks! I am ecstatic but apprehensive all at once. I want to use this time to work on my blog and well, really re-think everything – workwise. I want an income but I can’t take the stress anymore. I have never had so many health problems as in the last few years. It’s time to re-assess and find a better way to exist. Any suggestions?
Chilli Eggplant Muffins
40gms/1.4oz Buckwheat flour
40gms/1.4oz Brown rice flour
80gms/2.8oz Potato starch
2 teaspoons Baking powder
60gms/2.1oz grated parmesan cheese
80mls/2.7oz Extra virgin olive oil
1 tsp salt
2 fresh red chillies
1 tsp grated fresh ginger
300gms/10.6oz mixture of chopped eggplant, carrots, boiled potatoes & courgette
Heat oven to 180°C/350°F.
Chop all the vegetables including the chillis finely.
Heat a teaspoon of rice bran oil in a frying pan and cook the vegetables and ginger until they are softened. Season a little.
Separate the eggs.
Add the olive oil to the egg yolks slowly as if you were making a mayonnaise so that it all amalgamates well to form a cream.
Whisk the dry ingredients together to mix and aerate them well.
Add them slowly, alternating with the milk, to the yolk mixture.
Add the cheese.
Beat the egg whites until they are stiff.
Fold into the mixture along with the cooked vegetables. (Make sure there is no liquid with the vegetables.)
Grease a 12-mould muffin tin or mini loaf tins (I used both because I had mixture left over from the muffin tin.)
Spoon the mixture in.
Bake for around 20 minutes for the muffin tins and 30 minutes for the mini loaf tins. Check that a skewer comes out clean.
Leave to cool a little and then tip them out onto a cooling rack.
Eat warm or cold.
Keep in the fridge and warm in a microwave for 10-20 seconds, if you like.