It's finally Autumn. A much more appropriate time for baking.
A comforting savoury bake, in collaboration with Melissa’s as part of their Blogger’s Brunch series, for March.
Onion Marmalade & Rosemary Muffins
2017-03-08 11:49:58
Yields 6
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
- 1 cup gluten free flour
- 1 tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- 1 flax “egg” {1tbsp ground flax & 2½ tbsp water}
- 60ml extra virgin olive oil
- 125ml warm water
- ½ tbsp lemon juice
- 60ml onion marmalade
- 1 tsp fresh rosemary {chopped}
- ½ tsp course sea salt / salt flakes
Instructions
- Preheat oven to 160ºC
- Grease 6 muffin pans or line with paper muffin cups
- Sift flour, baking powder, baking soda and salt together in a medium bowl
- Add olive oil and flax mixture to dry ingredients and combine with metal spoon
- Combine lemon juice and warm water
- Stir half the lemon water into batter and mix with metal spoon until completely incorporated
- Stir remaining half of lemon water into batter and stir again until completely combined
- Add onion marmalade and rosemary to batter and mix with metal spoon
- Spoon into prepared muffin pans
- Top each muffin with a few salt flakes and some extra rosemary leaves
- Bake for 25 minutes or until inserted skewer is clean when removed from muffin
- Allow to cool slightly in pans
- Serve slightly warm with extra onion marmalade
Notes
- Gluten free flour mix that contains chickpea flour, will yield best muffin texture.
- Batter will be rather dry until lemon water is added, just keep stirring once lemon water is added, allowing for lemon to react with baking soda, until more smooth and runny batter is achieved.
- Rosemary can be replaced with Thyme, if desired.
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