Savory Chive and Sundried Tomato Muffins Recipe
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 12 muffins
  • 1 cup white rice flour
  • ½ cup brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped fresh chives + more for topping
  • 2 tablespoons chopped sundried tomatoes + more for topping
  • ½ teaspoon salt
  • 1 cup coconut milk
  • ¼ cup water
  • ¼ cup aquafaba (water from a can of chickpeas)
  • 1 tablespoons apple cider vinegar
How To Make
  1. Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease a silicon muffin mold. (If not using a silicon muffin milk, make sure to use foil muffin liners as the batter will stick badly to paper muffin liners).
  2. In a large bowl, combine the white rice flour, brown rice flour, baking powder, garlic powder, chopped fresh chives, sundried tomatoes and salt. Whisk well until combined.
  3. In a smaller bowl, combine the coconut milk, water, aquafaba and apple cider vinegar and whisk well.
  4. Pour the wet ingredients into the bowl with the dry ingredients and whisk for a minute until you get a smooth batter.
  5. Divide the batter evenly between the 12 cavities of the muffin mold and top with a bit more chopped fresh chives and chopped sundried tomatoes.
  6. Bake for 30 minutes, until tops of muffins are golden.
  7. Let muffins cool for 15 to 20 minutes before removing from the muffin mold and serving.
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