I’m not GF myself, but have decided my addiction to the GF muffins at Two Birds Eatery could not continue, I needed to become more self sufficient.
I spent a bit of time in the classroom last year and worked a lot with gluten free flour with the GF students. They know what works best and swear by Edmonds Gluten Free Flour. That is what I used in this recipe.
I’m not sure what that flavour is, in GF flour and rice flour, but I like it, a lot. It’s strangely addictive. These muffins freeze well, so you can make a batch and take them out as you need them. This recipe made me 6 super large ones and will easily make at least a dozen small, snack size ones.
I don’t usually add meat to them….but made an exception today, so I could use up some of my delicious Basecamp venison salami that was staring at me when I opened the fridge door (does anybody else buy that salami at the Hamilton Farmers Market? It’s such a great local product, very lean, being venison and all that). So, grab any leftover whatever’s from your fridge, it’s a great way to use up all those last little bits.
Now, for some practical advice.
Before I add the wet mixture to the dry mix, I give it a good mix, so the flour and veggies are well coated. It will look like this, prior to the wet mix being added. Also, you can’t really over mix these muffins, so make sure you give them a good stir.
This is what the inside of the muffin should look like. I don’t over stuff these muffins with heaps of ingredients as GF products can get sticky. By reducing the amount of vegetables I would normally add, I am reducing the amount of moisture in the muffin, producing a better end result. I bake these for a while….about 40 minutes in a hot oven(180 degrees C). Check that they are cooked by inserting a cake skewer or knife into the centre, it should come out clean.
I like to serve these with hummus and chutney, they make a delicious after school snack.
- 1½ cups Gluten Free self-raising flour
- ½ cup rice flour
- salt and pepper(to taste)
- 1½ cups finely sliced spinach
- 1 small tomato, de-seeded and chopped
- ¼ cup diced salami
- ¼ cup chopped parsley
- ¼ cup chopped red pepper
- few Tbsp chives, chopped
- 1½ cups milk
- ½ cup canola oil
- ½ cup cottage cheese
- 1 egg
- Prepare the muffin tins by lining them with paper or spraying with non stick cooking spray.
- Turn the oven on to 180C.
- Mix together all the ingredients in bowl 1, until they are all well coated in the flour.
- Whisk together all the ingredients in bowl 2.
- Pour the wet ingredients into the dry ingredients and mix together until all the ingredients are well blended.
- Divide the batter into the muffin tins, sprinkle the tops with sunflower seeds and black sesame seeds. Place in the oven and bake for about 40 minutes.