Gluten-free savoury muffins

Author: HFG staff

Photographer: HFG staff

For a tasty breakfast or snack that's low in calories, try our gluten-free savoury muffins.

Serves: 12

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 cups gluten-free self-raising flour
1 cup peeled butternut squash or carrot, grated
3 tablespoons finely chopped fresh basil leaves
½ cup slow-roasted tomatoes, roughly chopped
¾ cup reduced-fat feta, crumbled
2 eggs
¾ cup skim milk
4 tablespoons olive or canola oil

Instructions

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1 Preheat the oven to 180°C/fan 160°C/gas 4. Line a 12-hole muffin-tray with paper cases or silicon moulds. Put the flour in a large bowl, then add the squash or carrot, basil, tomatoes and feta.

2 Whisk the eggs, milk and oil in a large bowl. Pour the wet ingredients into the dry ingredients and stir until the batter is just combined.

3 Divide the batter among the muffin-tray cases or moulds and bake for 20 min or until the muffins are golden brown and just firm to the touch. Cool for 5 min in the tin, then transfer to a wire rack to cool completely.

Nutrition Info (per serve)

Calories 150 cal

Kilojoules 628 kJ

Protein 4.5 g

Total fat 5.8 g

Saturated fat 1.6 g

Carbohydrates 20.2 g

Sugar 3.3 g

Dietary fibre 1.3 g

Sodium 197 mg

Calcium 62 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

2 comments on Gluten-free savoury muffins

25314669 April 11, 2022 at 2:45 pm #

What is the protein per serve please – can’t be 150g. 🙂

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- Jen deMontalk April 19, 2022 at 11:55 am #
  
  Hi there
  Thanks for pointing that typo out. It has been amended. The protein per serve is 4.5g.
  
  Warm regards
  Jenny, HFG editor
  
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