Savoury Frittata Muffins with Pumpkin, Capsicum, Olives and Feta
Recipe type: Starters
Serves: 12 muffins
Ingredients
- 130 g (1 cup) self-raising gluten free flour (if not self-raising just add 2 teaspoons baking powder)
- 4 eggs
- 3 tablespoons butter, melted and cooled
- 1 teaspoon salt
- 200 ml (just over ¾ cup) of water
- 450 g (2 cups) of cooked, mashed pumpkin
- 1 chopped roasted capsicum (red or yellow or a mixture)
- 100 g (¾ cup) black chopped olives
- 5-6 chopped basil leaves
- 5 tablespoons of garlic infused oil
- 75 g (½ cup) feta cheese
- For the red decoration on top:
- A few drops of red food colouring
- 100 g (almost ½ cup) lactose free cream cheese
Instructions
- Preheat oven to 180º C (350 F)
- Coat a tray with 12 medium size muffin tins with butter or cooking spray
- In a large bowl, blend together flour, (baking powder if needed), salt, eggs and melted butter until the mixture is smooth
- Add the cooked pumpkin and keep blending
- Combine to the mixture by hand (no more blending) the chopped roasted capsicum, chopped feta and chopped olives
- The batter should be lumpy with the last ingredients you have added
- Divide the batter between the 12 muffin cups
- Bake for around 25 minutes or until the muffin tops are just starting to brown
- Let the muffins cool in the pan, about 15 minutes, and then remove from pan and let cool for 5 additional minutes before serving
- Can be prepared up to a day in advance and stored in a cool dry area or fridge (remove from fridge ½ an hour before serving)
- Makes 12 muffins in a medium muffin tray
- For the decoration on top, use an icing piping bag and nozzle and mix some lactose free cream cheese with a few drops of red food colouring
