With flowers blooming all around and the warm weather finally settling down here in Southern Finland, it feels like picnic season! To help you with your picnic basket, I prepared you today delicious gluten free muffins, flavored with soft goat cheese, dry figs and fragrant rosemary. How does it sound? {Recette en français à la fin de l’article}
We enjoy savoury cakes in France as appetizer or with summer salads. When it is about picnic, savoury cakes turn into muffins, which are more convenient for everyone to grab. Muffins easily replace bread, and are so much faster to bake. (By the way, fougasse is also a wonderful summer picnic bread, such as my Fougasse Provencal Flatbread with artichoke hearts, roasted paprika an olives)
I happened to have dry figs in my kitchen drawer that were the starting point of this savoury muffins recipe: goat cheese matches well the sweetness of figs, while rosemary adds a touch of Mediterranean flavor.
The preparation takes hardly 10 minutes, so let’s start baking! Remember that you should not over mix muffins batter, just fold the wet ingredients into the dry ones gently with a spatula. Leavening agents like baking powder and baking soda activate right away once in contact with acidic ingredients (here the apple cider vinegar, or alternatively lemon juice). So when dry and wet ingredients are combined, spoon them to the muffin cases and get them straight to the oven!
- 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)
- Preheat oven 180 degrees. Line a muffin tray with 10 muffin cases.
- In a large bowl mix all the flours, psyllium, baking powder, salt, pepper and rosemary herbs.
- In a separate bowl, mix the eggs, olive oil, apple cider vinegar and water.
- Pour the wet ingredients into the dry ingredient and combine gently with a spatula until just moistened (do not overmix!)
- Scoop the batter into the prepared muffin cases (which will be pretty full).
- Sprinkle sesame and pumpkins seeds generously.
- Bake about 20 minutes or until well risen and golden. Remove the muffins to a rack.
- Savory muffins are best served warm.
- 90 g farine de riz
- 50 g farine de sarrasin
- 60 g fécule de pomme de terre
- 1 cc (5g) poudre de psyllium
- 1 cc poudre à lever sans gluten
- ½ cc bicarbonate
- 1 cc sel marin
- 3 oeufs
- 100 g huile d'olive extra vierge
- 100 g eau
- 1 cc vinaigre de cidre (ou jus de citron)
- 100 g figues sèches coupées en petits dés
- 150 g fromage de chèvre frais, émietté
- 2 cc romarin séché
- Pincée de poivre noir
- Graines de sésame, graines de courge (pour décorer)
- Préchauffer le four à 180 degrés.
- Placer des caissettes à muffins dans votre plaque à muffins. (10 caissettes)
- Dans un large récipient, m´langer toutes les farines, le psyllium, bicarbonate, sel, poivre et romarin.
- Dans un autre récipient mélanger les oeufs, l'huile d'olive, le vinaigre de cidre et l'eau.
- Verser les ingrédients humides sur les ingrédients secs et mélanger avec précaution à l'aide d'une spatule, en quelques tours (ne pas battre!)
- Verser la préparation dans les caissettes (qui seront presque remplies)
- Parsemer de graines de sésame et de courge généreusement.
- Cuire pendant environ 20 minutes ou jusqu'à ce que les muffins aient bien gonflé et soient dorés.
- Retirer du four en sortir les caissettes de la plaque puis laisser tiédir.
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