Description
Easy and yummy savoury gluten and dairy free muffins packed with veggies. Perfect for lunch boxes for your kids!
Ingredients
Units
Scale
- 2 pcs medium eggs
- 150 millilitres non-dairy milk (unsweetened almond milk or unsweetened soy milk)
- 75 grams dairy free spread
- 140 grams sweetcorn
- 1 pc large carrot (grated)
- 250 grams gluten free 1-to-1 baking flour
- 1/2 teaspoon smoked paprika
- 2 teaspoons baking powder
- 1 cube vegetable stock
Instructions
- Preheat the oven to 170°C and line a muffin tin with 12 muffin cases.
- Melt the butter in a low heat. Add the vegetable stock until it dissolve in the butter. Set aside and leave it cool.
- For the dry ingredients, sift the flour, baking powder and smoked paprika. Mix well.
- For the wet ingredients, gently whisk the eggs, stir in the milk and melted butter mixture. Add the sweetcorn and grated carrot and mix well.
- Finally, add the wet ingredient mixture into the dry ingredients. Mix well.
- Use an ice-cream scoop to divide the mixture the 12 muffin cases and bake in the oven for 15-20 minutes until cooked through. (stuck a skewer into the middle should come out clean)
- Remove from the oven and let them cool for about 10 minutes then transfer to a wire rack.
- Serve them warm or cool the muffins completely and store them in an airtight container for maximum 2 days or freeze individually and leave out to defrost overnight in the fridge before serving.
Equipment
Buy Now → Notes
- If you or your family does not have any special diet issue, you can use normal dairy products, flour and butter instead of the gluten free and dairy free products.
- If you do not have smoked paprika, you can use paprika instead.
- Each oven is different, preheat the oven between 170°C and 180°C is fine.
Nutrition
- Serving Size: 1 muffin
- Calories: 126kcal
- Sugar: 1.6g
- Sodium: 84mg
- Fat: 5.2g
- Saturated Fat: 1.8g
- Carbohydrates: 18.4g
- Fiber: 2.6g
- Protein: 3.5g
- Cholesterol: 27mg