Gluten-Free Savory Muffins with Mushrooms and Thyme
You'll love these gluten-free savory muffins with mushrooms and thyme! These savory muffins are super-easy to make and are full of wonderful flavors!
Ingredients
- Batter:
- 1 ½ cup Schar gluten-free flour Mix B if you're not gluten intolerant, you can use regular flour as well
- 4 large eggs
- 10 g baking powder
- ½ cup grapeseed/sunflower oil
- ½ cup fresh dill chopped (optional, but recommended)
- 1 tsp sea salt
- 2 tsps dry thyme
- Mushroom mix:
- 6 button mushrooms chopped + 3 more, sliced (for toppings)
- 1 small onion diced
- ½ Tbsp olive oil
- 1 tsp dry thyme
- ½ tsp sea salt
- ½ tsp ground pepper
Instructions
- Heat 1/2 Tbsp olive oil in a small pan.
- Add chopped onion and mushrooms, thyme, dill, salt and pepper. Saute for 5 minutes.
- Cover with a lid and remove from heat.
- Separate egg whites from egg yolks.
- Whisk egg whites in a large bowl. (you can use a hand mixer or a food processor)
- Add salt and thyme. Mix.
- Combine gluten-free flour with baking powder.
- Add beaten egg yolks and slowly combine together with the foamy egg whites using a spatula.
- Start adding flour in the bowl, little by little, while continuously incorporating using a spatula.
- When all flour is incorporated, add oil and sauteed mushrooms.
- Mix easily until well blended together.
- Put the muffin cups in the 12-muffins pan.
- Add batter in each muffin cup - about 2 Tbsps.
- Add 1 mushroom slice on each muffin.
- Bake in the preheated oven at 180C for 25min. Check with a toothpick if ready.
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