Vegetable Savory Muffin
Vegetable Savory Muffin
Whip up this quick and simple savory muffin recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 35 minutes
  • Yield 12 servings
  • 3 eggs, beaten
  • 200 grams feta cheese, crumbled
  • 100 grams Kalamata olives, chopped finely
  • 50 grams sundried tomato, chopped finely
  • 2 tablespoons parsley, chopped finely
  • 1 tablespoon sunflower seeds
  • ⅓ cup olive oil
  • 1 cup yoghurt
  • 1 cup quinoa flour
  • 1 cup brown rice flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  1. Preheat the oven to 180C, line muffin tins with muffin cases.
  2. Mix the flour and baking soda together in a large bowl.
  3. In another bowl beat the eggs, add yoghurt and olive oil.
  4. Add egg mix to the dry ingredients, combine well. Add the feta, olives, sundried tomato, parsley and ½ the sunflower seeds.
  5. Spoon mixture into muffin pans and press each muffin with additional sunflower seeds.
  6. Bake in oven for approx. 15-20 minutes or until lightly golden on top.

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