When sticking to any special diet, we may often find ourselves with cravings for savory snacks. The problem is that pre-packaged foods from the supermarket may not meet the requirements of our diets (because of allergies or food intolerances) and it can get extremely frustrating when we can’t find something to satisfy our hunger.
That is why I created this recipe for savory chive and sundried tomato muffins, which are gluten-free, but pack so much flavor. These muffins use aquafaba (the water you get from a can of chickpeas) as an egg replacement, and the results are just amazing – these muffins have a texture just like regular muffins.
The savory muffins are made with a base of white rice and brown rice flours, along with coconut milk to make them fluffier, and are studded with chopped chives and chopped sundried tomatoes to give them color and taste. You can make an entire batch of these muffins in just 45 minutes, and bring them wherever you go for a deliciously healthy and savory snack on the go!
- 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
- 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).
- 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.
- In a smaller bowl, combine the coconut milk, water, aquafaba and apple cider vinegar and whisk well.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk for a minute until you get a smooth batter.
- 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.
- Bake for 30 minutes, until tops of muffins are golden.
- Let muffins cool for 15 to 20 minutes before removing from the muffin mold and serving.