Chilli Eggplant Muffins – gluten-free & Low FODMAP
Strands of My Life
Strands of My Life
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Ingredients

  • 1.4 oz Buckwheat flour
  • 1.4 oz Brown rice flour
  • /2.8 oz Potato starch
  • 2 teaspoons Baking powder
  • 4 Eggs 120gms
  • /4.2 oz milk
  • /2.1 oz grated parmesan cheese
  • 2.7 oz Extra virgin olive oil
  • 1 tsp salt
  • 2 fresh red chillies
  • 1 tsp grated fresh ginger
  • /10.6 oz mixture of chopped eggplant, carrots, boiled potatoes & courgette
  • 20 minutes for the muffin tins and
  • 30 minutes for the mini loaf tins

Instructions

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