Olive Oil & corn flour Salty muffins
I got the inspiration for these gluten free muffins from my friend Tamara, great food blogger:
So simple to make, tasty and healthy.
The texture of these corn muffins is soft and tender on the inside with just the perfect crust on the outside.
You can easy to replace them with slice of bread in various dishes…
And kids may love them for school lunch or snack too.
1 cup corn flour or Polenta..,
1/3 cup millet flour
1 tsp baking powder
1/2 tsp flower of salt @crogourmethk
2 tbsp ricotta ( or just skip if you want dairy free).
3 tbsp EXTRA ViRGIN OLIVE OiL
1 egg ( or 2 eggs if no use ricotta)
1/2 cup almond milk
Seeds ( sunflower and flax)
In large bowl wish together dry ingredients, then slowly add the wet one by one… Mix together until all combined.
Fill muffin wells 2/3 full. Add the seeds on the top… sprinkle smoked sea salt grains.
Bake for 20 minutes. – 180c. Use a toothpick and insert it into the center of the muffins. If it comes out clean they’re done.
#goodfood #good mood#glutenfree