THESE VEGETABLE MUFFINS ARE DELICIOUS AND THE PERFECT PICNIC FOOD – YOU WON’T REALISE THEY’RE WHEAT-FREE! CHANGE THE VEGGIES TO WHATEVER YOU PREFER.
250 ml (1 cup) gluten-free wheat or rice flour
60 ml (¼ cup) cornflour
7 ml (1½ tsp) baking powder
3ml (½ tsp)
Spur Texas Steak Spice 2 extra-large eggs
200 ml (1 sachet)
Spur Pepper or Cheese Sauce 80 ml (1/3 cup) cooking oil
30 ml (2 Tbsp) milk
½ onion, finely chopped
50 g spinach, finely chopped
20 g feta, crumbled
Butter, for serving
Place paper cups into a 12-cup muffin tray.
Sift flour, cornflour, baking powder and Spur
Texas Steak Spice together. Mix eggs,
Spur Pepper Sauce, oil and milk together. Add the chopped onion and spinach. Add to the dry ingredients and mix gently to form a batter. Spoon into paper cups and sprinkle with crumbled feta.
Bake in a preheated oven at 180°C for 20–30 minutes, depending on size. Serve warm with butter.
Substitute spinach with 40 g sundried tomatoes, coarsely chopped and soaked in 60 ml (¼ cup)
Spur Durky Sauce and 5 ml (1 tsp) sugar. Add 60 ml (¼ cup) grated cheddar.