These little savoury muffins are gluten free and perfect for kids lunch boxes, or a balanced morning snack or light lunch. The addition of the pumpkin seeds on the top gives them a lovely crunch.
Recipe courtesy of Christine Bailey
Makes 12 muffins
100g/31⁄2oz/1 cup ground almonds 150g/51⁄2oz/scant 11⁄4 cups cup gluten-free flour
1⁄2 tsp sea salt
1⁄2 tsp ground black pepper
2 tsp baking powder
2 tbsp parsley leaves, finely chopped
1 tbsp finely chopped tarragon leaves or other herbs, to taste
2 tbsp. coconut milk/almond milk
50ml/13⁄4 oz/scant 1⁄4 cup extra virgin olive oil 100g/31⁄2oz feta cheese, crumbled
100g/31⁄2oz/1 cup pitted black olives, chopped 30g/1oz/1⁄4 cup pumpkin seeds to decorate
Preheat the oven to 180°C/350°F/Gas 4 and line a 12-cup muffin tray with paper cases.
Put the almonds and flour into a food processor and add the salt, pepper, baking powder, and herbs, then whiz to combine.
Add the eggs, milk and oil, and whiz to form a batter. Stir in the feta cheese and olives. (Alternatively, mix well in a bowl using a electric hand whisk/beater.)
Spoon the batter into the muffin tins, (it will be quite thick), then scatter a few pumpkin seeds over the tops.
Bake for 15–20 minutes until a skewer comes out clean. Leave the muffins to cool in the tray.
They keep well in an air-tight container for about 5 days.