15 Feb Savory Muffins
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| Prep Time | 25 minutes |
| Cook Time | 23 - 27 minutes |
| Servings |
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Ingredients
- 1/2 bell pepper any color
- 1/3 zucchini medium
- 3/4 cup fresh spinach
- 1 cup cornmeal
- 1/3 cup white rice flour
- 1/3 cup amaranth flour
- 1/3 cup millet flour
- 1 Tbsp baking powder
- 1/8 tsp chili powder
- 1/2 tsp salt
- 1/8 ground powder
- 1/2 tsp salt
- 1/8 ground black pepper
- 1 cup milk lactose free if needed
- 1 3/4 tsp cream of tartar
- 1 egg yolk
- 1/2 cup ghee
Ingredients
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Instructions
- 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.
Recipe Notes
Notes:
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.
Serving Suggestions:
- Makes a great side dish to Vegetarian Lentil Chili (ETP recipe).
- Serve with black beans or black-eyed peas.