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Gluten free savory Italian muffins

Gluten free savory Italian muffins. These healthy muffins are perfect as a savory snack or lunch. You can vary with the ingredients and also make them lactose free.

Click here to go directly to the recipe.

Summer week

It is Friday and the first week of working after my Summer Holiday is almost finished. I always find it crazy how fast these weeks fly by, while the holiday weeks seem to go slower. Big advantage though is that it will be weekend even sooner. And what is a better way to finish this Summery week than in Italian style?! 

After this first week of working again I would prefer a relaxed weekend, but that is not the case this week. Tomorrow evening my parents get back from holiday so we will be having a barbecue at their house. And Sunday we will have our annual barbecue with my colleagues and partners at one of my colleagues her house. So a nice weekend with nice weather and good food that makes me happy. And how nice would it be if we had a Summer just like last year, that would make me really happy.

Muffins

Let’s get back to the muffins, because warm weather reminds you of Italy and these muffins do the same. Among other things because of the Italian herbs and pesto you completely get the Italian vibes. You can perfectly have them for lunch, with a drink or just as snack at work.

Recipe: Gluten free savory Italian muffins

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Ingredients
150 grams buckwheat flour
100 grams quinoa flour
10 grams baking soda
5 grams oregano + 5 grams basel
25 grams Parmesan cheese
30 grams coconut oil
2 eggs
45 grams green pesto
25 grams sun dried tomatoes
50 grams bell pepper

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How to make it?

Preheaet the oven on 180 degrees Celsius (356 Fahrenheit). Put the buckwheat flour with the quinoa flour in a mixing bowl. Add the baking soda, oregano and basel to it. Grate at last the Parmesan cheese above the bowl. You don’t have to use all the cheese, there also will be some grated cheese on top of the muffins. Mix these dry ingredients properly.

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Next put the coconut oil in a small pan and melt on low heat fire.

In the meantime put 150 millilitres of water, eggs and pesto in the other mixing bowl. Add the coconut oil as soon as it has melted.

Mix these wet ingredients into a nice whole with a spatula or a spoon.

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Add the ‘wet’ ingredients to the bowl with the ‘dry’ ingredients and mix properly into a firm and sticky mixture.

Cut the bell pepper into small cubes and also cut the sun dried tomatoes in small pieces.

Mix both of them through the batter and make sure they are well divided.

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Divide a big table spoon of batter of a muffin mold and continue until you are out of batter. You can make approximately 8 muffins with this amount of batter.

Optionally you can grate some extra cheese on top of the muffins. It is now time to bake the muffins, 25 minutes in a preheated oven. 

Pay attention that the baking time may differ per oven.

Let the muffins cool down a bit and optionally put some extra pesto on them and you can enjoy them!

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