Good Food · Muffins · November · Winter

Gluten-free Savoury Muffins

Wow! This month is just flying by…

How is your month going? It’s cooled down a lot, and I am, as I am sure you are too – wanting more comfort food that is both nourishing and filling.

I hope that you will enjoy this month’s recipe.


Gluten-free Savoury Muffins

(free of gluten; egg; wheat; oats; soy)




  • 1 1/2 cups of yellow cornmeal
  • 1/2 cup of tapioca starch
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 Tablespoon of honey
  • 3 Tablespoons of sunflower oil
  • 1 cup of non dairy milk
  • 1 teaspoon of vinegar
  • 1/4 cup of sugar free applesauce
  • Gluten-free viennas
  • Gluten-free mustard and tomato sauce



  1. Preheat an oven to 180C/355F
  2. Measure the milk in a jug and add the teaspoon of vinegar, to curdle the milk
  3. In a medium sized mixing bowl, measure out the flour
  4. Add the baking soda, baking powder and salt
  5. Add the applesauce and oil to the flour mixture and stir
  6. Add the honey  to the milk in the jug and stir
  7. Next, add the milk and mix until well combined
  8. Spoon into a 12 piece muffin tray
  9. Cut up the viennas and push into each muffin in the pan
  10. Top with mustard and tomato sauce
  11. Bake, in a preheated oven, 180C/355F, for 20-25 minutes
  12. Remove from oven, cool for five minutes in the muffin tray, then remove and place on a wire rack to cool completely


These savoury muffins are best served warm.  Enjoy as a snack; place in your child’s lunchbox; or enjoy for breakfast.







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