Chilli Eggplant Muffins
Author: Suzanne Perazzini
- 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
- 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.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/chilli-eggplant-muffins-gluten-free-low-fodmap/
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