15 Feb Savory Muffins
Posted at 20:32h
23 - 27 minutes
Preheat the oven to 400°F. Line a standard muffin tin with 12 muffin liners.
Finely chop the bell pepper, zucchini, and spinach. Set the vegetables to the side.
In a medium mixing bowl, combine the cornmeal, white rice flour, amaranth flour, millet flour, baking powder, chili powder, salt, and black pepper. Stir to mix well.
In a small mixing bowl, beat together the milk and cream of tartar. Then, beat in the egg yolk. When the mixture is uniform in color, beat in the ghee.
Pour the wet ingredients into the medium mixing bowl with the dry ingredients. Mix until evenly moistened.
Gently fold the chopped vegetables into the batter.
Spoon the batter evenly into 12 muffin cups.
Bake for 23 – 27 minutes.
When the muffins are fully baked, an inserted toothpick will come out clean, and the tops will be golden brown.
Transfer the muffins to a cooling rack.
These muffins are mildly spicy. Adjust the chili powder to taste. Leftover muffins can be stored in an airtight container in the refrigerator or frozen in a freezer safe container.
- Makes a great side dish to Vegetarian Lentil Chili (ETP recipe).
- Serve with black beans or black-eyed peas.
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