SAVOURY MUFFINS

MAKES: 6 servings

INGREDIENTS 

◘  1/2C (100g) Casalare Organic Sprouted Brown Rice Flour
◘  1 tsp GF baking powder
◘  2 eggs
◘  4 Tbsp Bonsoy soy milk
◘  4 Tbsp Spiral organic sunflower oil
◘  50g middle bacon, cut into thin strips
◘  ½ onion, thinly sliced
◘  50-60g baby spinach
◘  3Tbsp grated parmesan cheese
◘  3Tbsp finely chopped sun-dried tomatoes ( plus extra chopped ones for topping)
◘  3-4Tbsp shredded cheese
◘  2Tbsp roughly chopped fresh basil
◘  Salt and black pepper

DIRECTIONS 

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1. Preheat oven to 180C. Prepare muffin tin with paper muffin cups.

2. In a large mixing bowl, whisk flour, baking powder, egg, soy milk and oil. Mix well until a smooth batter forms. 

3. Fry bacon until golden brown then add the onion, spinach and cook well. Add to the batter.

4. Add the parmesan cheese, sun-dried tomatoes, salt, pepper and gently mix.

5. Portion out the batter into the prepared muffin tin. Sprinkle some extra cheese and add some chopped sun-dried tomatoes on top. Bake in the oven for 20-25 mins or until the centre is cooked and an inserted skewer comes out clean.

6. Remove from the oven and leave for 10 minutes to cool down. Serve warm with salad.