Flourless savoury muffins

These light flourless savouries were an ad hoc solution to fulfil the promise to make gluten free versions of sausage rolls for a Christmas party we had at the weekend. We made sausage rolls, vegan rolls, vegetarian rolls and these gluten free muffins. I thought all were delicious. I have learned during the past decade that the happiest thing of all is when everyone can eat with pleasure. It was 100% worth it making so many equivalents to sausage rolls. 


2 potatoes

5 eggs

2 red onions

100g soft chalky goat’s cheese

a few sprigs of thyme

1 red pepper

2 garlic cloves

2 tablespoons of pine nuts


Grease a muffin tray with a drop of olive oil. Preheat oven to 180C.

Slice the potatoes, onions very finely and the red pepper less finely and cook with a few tablespoons of olive oil, a good pinch of salt, a good grind of black pepper and the leaves from two sprigs of thyme on a low heat with some tin foil over them for around 30 minutes, or until very soft.

Empty into a bowl, mash up a bit with a fork and put on the windowsill to cool. 

Separate 5 eggs and whisk the whites to stiff peaks with a pinch of salt. Mix the egg yolks thoroughly with the cooled potato mixture. Then, tip in the whisked egg whites and gently fold in using a metal spoon. 

Gently spoon the mixture into the muffin tray so they come 3/4 way up to the top. Spoon a teaspoon of goat’s cheese gently on top and sprinkle on a few pine nuts.

Bake for around 15 minutes. Do not open the oven during baking.


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