Last week I mentioned that I wanted to have more savory recipes here on the site, and well, I’ve gone and done it. Now, this isn’t the first savory recipe on the site. There’s the huevos rancheros polenta bowls, the heirloom tomato and ricotta tart, and the spinach and artichoke galette, but, in a sea of sweet treats, they are most certainly outnumbered.
Today’s feta, basil, and spring onion muffins are seriously savory in the best kind of way. Adapted from the Ovenly cookbook, I’ve used a combination of sorghum, oat, and tapioca flours to create a texture you’d expect from a muffin, but one that is filled with whole grain goodness….