The perfect on the go snack or picnic treat, which is gluten free and full of flavour. Luise and David from The Green Kitchen continue to please me with great vegetarian and vegan recipes. I love it!
With combination of corn flour and millet is a surprising but very tasteful one. The millet brings a bit of crunch, which is very good for the texture of the muffins.
I have used olives, sun dried tomatoes and flat leaf parsley, but feel free to vary around and use the flavour you like most.
Vegan? Not a problem, simply leave out the feta cheese and use soy yoghurt. To replace the egg, use 3 tbsp of chia seeds and 100 ml of water. Stir well and set aside in the fridge for 15 minutes before using it.