Laura Hemmington
These rosemary, olive and roasted tomato gram flour muffins are delicious! Full of flavour, with a lovely crumbly texture and the perfect accompaniment to tofu scramble for weekend brunch. They freeze well and retain their crumb. What’s not to love?
This recipe makes 6 muffins
63g gram/chickpea flour
63g wholemeal flour
1 tsp baking powder
90ml non-dairy milk
1 tsp red wine vinegar
1 tbsp agave or maple syrup
3 tsp coconut oil (solid)
1 sprig fresh rosemary, leaves chopped
2 medium tomatoes
12 kalamata olives, pitted and sliced (if you don’t include olives, add a pinch of salt)
These rosemary, olive and roasted tomato gram flour muffins are delicious! Full of flavour, with a lovely crumbly texture and the perfect accompaniment to tofu scramble for weekend brunch. They freeze well and retain their crumb. What’s not to love?
This recipe makes 6 muffins
1. Heat the oven to 180°C / 350°F / Gas Mark 4.
2. Cut each tomato into eight segments, place them on a tray and roast for 25 minutes, or until soft. This step could be done in advance, when you have the oven on for something else – just keep them in the fridge.
3. Melt the coconut oil in a ramekin. Once melted, use a little to grease each muffin pocket.
4. Combine the milk and vinegar in a jug and leave to one side, to curdle.
5. Sift the flour into a mixing bowl, stir and add the baking powder. Mix in the tomatoes, olives and rosemary ensuring an even coating of flour.
6. Make a well in the centre and mix in the milk and vinegar, then the syrup and remaining oil.
7. Once all ingredients are combined use a spoon to distribute the mixture between six muffin pockets.
8. Cook for 20 minutes. Leave them to cool in the tray before transferring to a rack, to prevent crumbling whilst hot.
Why not try these banana breakfast muffins too?
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