This is our latest favourite top speed soup accompaniment. Mediterranean olives, walnuts and sun dried tomatoes make this version of our savoury gluten free muffins super tasty! Whip them up and serve warm from the oven with soup or as a yummy snack. A great alternative to bread.
150 g gluten free self raising flour
75 g ground almonds
2 tsp baking powder
75 ml olive oil
50 g walnuts, chopped
50 g olives, roughly chopped
50 g sundried tomatoes, chopped
sprig of thyme or rosemary
1/2 tsp salt
175 ml almond, rice or soya milk
a few flaked almonds to sprinkle on top
1. Sift the flour, ground almonds, baking powder and salt into a large bowl. Add the olives, herbs, Sundried Tomatoes, pepper and walnuts and stir to combine.
2. Lightly whisk together the eggs and milk and stir into the dry ingredients. Spoon into muffin cases, top with flaked almonds and bake in a preheated oven at 200°c for 20 minutes until golden and risen.