savory muffins

Biryani Savoury Muffins (Gluten and Dairy Free)

Biryani Savoury Muffins

I tried my first savoury muffin about 3 years ago. Until then, being a sugar addict, I’d not really seen the point of a savoury muffin, but quitting sugar unleashed my taste buds to a new and wonderful world and a gluten free jalapeno & sweetcorn muffin I tried at a local market, changed my mind completely. Since then I’ve been dabbling and here’s my latest effort.

I love curries and dahls and decided to try making a muffin that represented my love of Indian food. My favourite has to be Biryani so that’s what I’ve gone for. Unfortunately, I didn’t have all the ingredients I planned to use as we had run out of peas. But the word of the week when I was creating this was Accept, so I just accepted that I may have to modify and see what happened. What happened was that a yummy spicy protein filled muffin was created. On later testing I have also discovered it also works very well with peas, so I’ve given you both options!

collect your delectibles!

  • 1 tbsp coconut oil
  • 2 tsp garamasala
  • ¼ tsp ground corianderindian ingredients
  • ½ tsp Himalayan rock salt
  • 1 tsp cumin seeds
  • 1 red chilli (finely chopped and de-seeded)
  • 1 medium onion (finely chopped)
  • 2 large mushrooms (finely chopped)
  • 1 tsp cider vinegar
  • 1 tbsp olive oil
  • 110g dairy free spread
  • 2 eggs
  • 150g chickpea flour (gram flour)
  • 25g gluten free self-raising flour (you can use all chickpea flour if you don’t have this, the muffin texture will just be a little heavier)
  • 1 tsp baking powder
  • A pinch of cinnamon
  • A handful of peas, if you have any!

 

make your muffins!

  • Heat the coconut oil on a low to medium heat and fry the spices for 30 seconds
  • Add the onion and chilli and mushrooms (and peas, if you have), stirring in well so they are coated in the spices and cook on a low to medium heat until they soften.
  • Add salt to taste (I’ve used half a tsp…but use less or more if need be)
  • Remove from the heat and allow to cool slightly
  • Meanwhile, mix the dairy free spread and eggs together
  • Mix the flours and gluten free baking powder together and when well mixed gradually add to the egg and dairy free spread mixture
  • Add olive oil, cider vinegar, and the cooled spicy vegetables and mix until the vegetables are well distributed through the mixture.
  • Spoon into muffin or large cupcake cases (I used large cupcake cases which took approx. 1 ½ tbsp. of mixture each)
  • Bake in a pre heated oven at 200 degrees for 30 minutes or until baked. Please note if you are using muffin cases it may take a little longer.
  • Remove from the oven and eat warm or leave to cool and eat later.

The question is what you accompany it with? For me, being dairy and sugar free I would probably eat with a soft boiled egg so it would be like an egg curry, but if you eat dairy or sugar you also have the lime pickle, mango chutney or a little paneer option too!

Enjoy… and share pics on social media PLEASE! tag: #sugarfreeme and #willPowerMethod

Alison Beadle

Alison Beadle

Alison Beadle, UK, has been a fitness pro for over a decade, in various disciplines, as a Certified Level 3 Personal Trainer. She specializes in pre/post natal fitness, and is also a Reiki 2 Practitioner, and as a willPower Method® Phase 2 instructor, she now follows her feet! Most recently her passion has been gluten, dairy, wheat and sugar free cooking, which led her to write her first book, Sugar Free Me; at www.sugarfreeme.org