Savoury Gluten Free Picnic Muffins With Goat Cheese, Dry Figs And Rosemary
Prep time
Cook time
Total time
Savoury gluten free muffins with goat cheese, dry figs and rosemary, ideal to take along in your picnic basket or for your lunch boxes.
Recipe type: Snack, Picnic
Cuisine: French, Gluten Free, Vegetarian
Serves: 10 pcs
  • 90 g rice flour
  • 50 g buckwheat flour
  • 60 g potato starch
  • 1 tsp (5g) psyllium powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 100 g extra virgin olive oil
  • 100 g water
  • 1 tsp apple cider vinegar (or lemon juice)
  • 100 g dry figs, chopped in small dices
  • 150 g goat cheese, crumbled
  • 2 tsp dry rosemary herbs
  • Pinch of black pepper
  • Sesame seeds, pumpkins seeds (topping)
  1. Preheat oven 180 degrees. Line a muffin tray with 10 muffin cases.
  2. In a large bowl mix all the flours, psyllium, baking powder, salt, pepper and rosemary herbs.
  3. In a separate bowl, mix the eggs, olive oil, apple cider vinegar and water.
  4. Pour the wet ingredients into the dry ingredient and combine gently with a spatula until just moistened (do not overmix!)
  5. Scoop the batter into the prepared muffin cases (which will be pretty full).
  6. Sprinkle sesame and pumpkins seeds generously.
  7. Bake about 20 minutes or until well risen and golden. Remove the muffins to a rack.
  8. Savory muffins are best served warm.
Muffins are best eaten the same day. You can prepare the muffins in advance, and freeze them. After unfreezing them, you can warm them up 2-3 minutes in a preheated oven at 200 degrees before serving.
Recipe by Chocolate & Quinoa at