I’ve nothing against sweet muffins, but their savoury brothers are for sure my cup of tea! 🙂 These tomato muffins are gluten free, dairy free, light, tasty…and easy to make! They will surprise you, so addictive that you’ll feel like baking more… 🙂
INGREDIENTS (8 muffins):
4 big ripen tomatoes
fresh herbs (basil, thyme, oregano..)
1 garlic clove
5 tbsp nutritional yeast
2 tbsp olive oil
4 tbsp balsamic vinegar
organic whole rice flour
2 tsp baking powder
salt to taste
Preheat oven (175°C). Lightly oil muffin pan or use cupcake liners.
Puree tomatoes, garlic, herbs in a food processor until they are pretty smooth. Pour the tomato puree in a mixing bowl, add the olive oil, salt, nutritional yeast, balsamic vinegar, baking powder and enough rice flour to have a creamy dough, not too stiff not too liquid (more or less 170 g). Mix well. Spoon into muffin pan and add a drop of balsamic vinegar on top of each muffin (optional). Bake for 20 minutes or until the top are golden.
They are delicious both hot and cold…