Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, January 10, 2011

Tomato Rosemary Muffins

This is a great savory muffin recipe, adapted from Better Homes and Gardens. They go well with just about anything - they are even good split and grilled for breakfast. I'll whip up these muffins when I have a yen for garlic bread and no time to make french bread. The girls like these muffins too...I should double the recipe because whenever I make them, they are gone in no time flat.

1 tbsp. flax meal
3 tbsp. hot water

2 cups GF flour blend (I used this one)
2 tbsp. sugar
2 1/2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
1/2 tsp. ground rosemary
1/4 tsp. baking soda
1/4 tsp. garlic powder
1/4 tsp. ground pepper
1/2 cup rice milk
1/2 cup tomato sauce
1/3 cup olive oil

Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or line with baking cups, set aside.

Whisk together the flax meal and hot water and set it aside to thicken.

In a large bowl, sift together the flour through the pepper. Make a well in the center, set aside.

In a medium bowl combine the flax meal mixture with the rice milk, tomato sauce and olive oil. Pour the wet ingredients into the dry ingredients and stir until just smooth. Add a tablespoon or two of water if the mixture seems too dry. Fill muffin cups 3/4 full - I usually get 10 muffins with this recipe - fill any leftover muffin cups with water 1/4 full to keep the pan from warping. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean. Cool and serve at room temperature.


Terina Dee said...

I need something delicious and fabulous for this Thursdays muffin meeting. I'm trying this! Thanks for the recipe.

Erin said...

I hope the muffins turn out well for you! :)