These savoury muffins are crumbly, moist and packed full of Mediterranean flavours whilst being free of gluten, grains, oil and animal products.
Made from chickpea and potato flours and as well as herbs and tomatoes, they are the perfect accompaniment to soups, salads and pasta dishes.
Makes 10 Muffins
- 1 tbsp onion powder
- 2 tsp baking soda
- 2 tbsp garlic powder
- 30 g sundried tomatoes (not in oil)
- 80 g chia seeds
- 80 g potato flour
- 300 g chickpea flour
- 390 g fresh tomatoes
- 1 tbsp dried oregano
- 2 tbsp dried basil
- 130 g tomatoes
In a high speed blender or food processor, process the dough ingredients until smooth.
Chop the leftover tomatoes and add to the dough along with the herbs and mix everything together well.
Transfer to a silicone muffin tray and bake at 180°C for 30 minutes.