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Mid Winter Savoury Muffins

Updated: Jul 7, 2019

Something filling and nourishing on a cold winters day. Serve warm with organic butter and a pot of Oatstraw tea.


1/4 C extra virgin olive oil

1 small onion, diced

3 garlic cloves, minced

1 cup steamed cubed pumpkin

A handful of finely chopped parsley, coriander & oregano

1 free range egg

1 lug organic cow/goat/nut milk

1 C grated organic cheese or crumbled feta

1 C chickpea flour

1 teaspoon of baking soda, to which 1 Tablespoon boiling water has been added

salt, pepper, kelp flakes to taste

1 handful of sun dried tomatoes, chopped into small pieces

1. Preheat the oven to 190 degrees C and grease a non stick muffin tray with coconut oil or butter. I use squares of baking paper and make my own muffin liners.

2. Heat the oil in a frying pan and saute the onion and garlic.

3. Meanwhile in a large bowl, stir together the chickpea flour, grated cheese, salt, pepper, herbs & kelp.

4. In another bowl, whisk egg & add milk. Transfer, along with veges & sun dried tomatoes in frying pan, to large bowl and mix until well combined.

5. Pop mixture into muffin tins, and top with sunflower seeds and a little dash of olive oil.

6. Bake for 20-25 minutes until golden brown. Delicious served warm with organic butter.

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