Have no time, but have cravings for something satisfyingly good. These Cheesy muffins are incredibly easy to make and will be gone in no time, full of flavor with hints of garlic . Jurgensburg savory muffins are fluffy moist on inside and have that golden cheesy crust on the top.
COURSE: Breakfast, Lunch
CATEGORY: Vegeterian, Gluten Free
PREP TIME: 15 minutes
COOKING TIME: 20 minutes
SERVINGS: 12 muffins
Ingredients
Jurgensburg Organic Fava Bean flour – 2 cups (280g)
Jurgensburg Organic Potato Starch –2 tsp
Jurgensburg Organic Baking Powder –2 tsp
Sea salt – 1 tsp
Salted butter – 50g
Garlic cloves (crushed) – 3
Cheddar cheese (grated) – 200g
Organic egg (whisked) – 1
Kefir – 1.5 cups
Sour Cream – 1/4 cups
Olive oil – 1/4 cup
Fresh parsley – 1/4 cup
Diced olives or mushrooms (optioal) – 1/2 cup
Organic Product
Preparation
Preheat oven to 180C (160C Fan)
- Place butter and 2 garlic cloves n a microwave proof bowl and melt in 30sec burst.Mix.
- Brush a 12 hole standard muffin tin generously with butter, making sure to slather with some garlic.Reserve some garlic for brush tops.
- Whisk together Fava Bean flour, baking powder, potato starch and sea salt in a bowl.
- Whisk together egg, kefir (can be substituted by milk), sour cream, olive oil, parsley, garlic (other veggies) in a separate bowl.
- Pour Wet into Dry ingredients bowl and mix well.
- Add cheese, mix s few times possible just to incorporate the remaining bits of flour- (secret of soft muffs).
- Divide batter between 12 holes in muffin tray.
- Bake for aprx. 25 minutes or until the muffins are golden color.
- Remove onto cooling rack, brush with remaining butter.
- Enjoy the cheesy muffins after they have cooled down a bit.
Recipe by Katrina G
