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 coriander
- 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