Tasty savory muffin, great for a light lunch.
- 1 cup of milk
- 1/3 cup of olive oil
- 2 eggs
- 1/3 cup of grated parmesan (or crumbled feta)
- 1 1/2 cups gluten free flour
- 3 teaspoons gluten free baking powder
- 1 red capsicum
- 1/2 cup basil leaves
Pre heat oven to 200 C
De seed capsicum and cut into quarters, place on a baking tray, skin up, spray lightly and bake until the skin is blackened. Allow to cool before peeling off the skin and chopping into small pieces.
Meanwhile combine oil, parmesan cheese,milk and eggs and mix well. Add in gluten free flour and baking powder.
Finely chop basil.
Add roasted capsicum and basil to flour mix and combine.
Lightly grease a muffin tray and divide mix into the muffin moulds.
Bake in the oven for 15 minutes or until browned. If a skewer comes out clean then they are cooked.
You can also use different vegetables. Great served with salad.