Seed & parsley chili muffins

Savory muffins is homemade offer to enjoy a mid-morning or mid-afternoon snack or alternative to a bread roll. This batch I made to replenish energy on a day-long bicycle ride. As usual, you can experiment with different flours, cheeses, nuts, spices.
Yield: 12 muffins

       Ingredients

1/2 cup sunflower oil
1/4 cup olive oil
1/2 cup plant-based milk
2 eggs
handful sesame seeds
handful flax seeds
1 cup all-purpose flour
1 teaspoon turmeric
1/2 teaspoon chili powder
pinch salt
1/4 teaspoon soda
1 teaspoon freshly squeezed lemon juice
fresh chopped parsley

       Method

  • Heat the oven to 200 C. Line the muffin tin with paper cups.
  • In a bowl, whisk together the flour, turmeric, chili powder, salt, soda mixed with lemon juice. In another bowl whisk the eggs, oils and vegetable milk. Stir them into the flour mixture with a spatula until just combined. Fold in sesame and flax seeds, chopped parsley  until evenly distributed.
  • Ladle the batter into the muffin tin. Bake about 15-18 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Get out of the oven, leave to cool in a tin for a few minutes to firm up a bit. Transfer to a rack. Muffins are best on the day you make them.

             Bon Appétit!DSC04235_4

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