Chilli Eggplant Muffins
  • 40gms/1.4oz Buckwheat flour
  • 40gms/1.4oz Brown rice flour
  • 80gms/2.8oz Potato starch
  • 2 teaspoons Baking powder
  • 4 Eggs
  • 120gms/4.2oz milk (lactose-free if necessary)
  • 60gms/2.1oz grated parmesan cheese
  • 80mls/2.7oz Extra virgin olive oil
  • 1 tsp salt
  • Pepper
  • 2 fresh red chillies
  • 1 tsp grated fresh ginger
  • 300gms/10.6oz mixture of chopped eggplant, carrots, boiled potatoes & courgette
  1. Heat oven to 180°C/350°F.
  2. Chop all the vegetables including the chillis finely.
  3. Heat a teaspoon of rice bran oil in a frying pan and cook the vegetables and ginger until they are softened. Season a little.
  4. Separate the eggs.
  5. 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.
  6. Whisk the dry ingredients together to mix and aerate them well.
  7. Add them slowly, alternating with the milk, to the yolk mixture.
  8. Add the cheese.
  9. Beat the egg whites until they are stiff.
  10. Fold into the mixture along with the cooked vegetables. (Make sure there is no liquid with the vegetables.)
  11. Grease a 12-mould muffin tin or mini loaf tins (I used both because I had mixture left over from the muffin tin.)
  12. Spoon the mixture in.
  13. Bake for around 20 minutes for the muffin tins and 30 minutes for the mini loaf tins. Check that a skewer comes out clean.
  14. Leave to cool a little and then tip them out onto a cooling rack.
  15. Eat warm or cold.
  16. Keep in the fridge and warm in a microwave for 10-20 seconds, if you like.
Recipe by The Low Fodmap Diet at