Baked Omelet Muffins / Egg Muffins

Baked Omelet muffins are the best ones for the breakfast. Recipe is very simple but healthy. Baked because we are baking in the oven; Omelet because we are using same recipe which we use for omelet; and muffins because we are using muffin pan to bake. Healthy because we are using very little oil and only to grease the pan; and also we have used lot of vegetables.

Ingredients

6 Eggs
1 cup of mixed vegetables finely chopped (Onion, tomatoes, collard green, green chili, broccoli, capsicum, carrots and sweet peppers)
Salt and black pepper as per taste

Method

1. Beat all the eggs in one bowl.
2. Add salt, pepper and all the veggies.
3. Preheat the oven for 350 degrees. Fill lightly greased muffin cups ¾ full with the omelet batter. Bake at 350 degrees for 20 minutes. Serve them hot.

Applesauce Chocolate Chips Muffins

Applesauce muffins are my favorite. My son loves them and I put these muffins into his lunch box. I have developed this recipe from the recipe for muffins using regular flour. And few friends asked me to bake these muffins for their kids.

Ingredients

 

2 cups Brown Rice Flour

1 cup Xylitol

1 teaspoon cinnamon

½ teaspoon ground cloves

1 teaspoon baking soda

¼ teaspoon salt

½ cup coconut oil

1 egg, beaten

1 cup unsweetened applesauce

1/8 cup chocolate chips

1/8 cup raisins

Method

1. Combine brown rice flour, cinnamon, ground cloves, baking soda, salt in the bowl. 
2. Put the oil and xylitol in separate bowl and mix it till it is creamy. Mix egg and applesauce till it is smooth.
3. Stir in dry ingredients and mix it till smooth batter.
4. Fold in the chocolate chips and raisins into the batter.
5. Fill lightly greased muffin cups ¾ full. Bake at 350 degrees for 25 to 30 minutes.

Brown Bread (Water Chestnut Flour Bread)

Ingredients:

1.5 cups Water Chestnut Flour

1/2 cup Tapioca Flour
1 tbsp Xanthan Gum

1 tbsp Baking Powder
1 tbsp Baking Soda
1 tsp Sea Salt
2 tbsp Coconut Oil
2 Eggs, slightly beaten
1-1/3 cups Water
2 tbsp Honey (Any sweetener)
1 tbsp Apple Cider Vinegar

Method

1. Preheat oven to 350 degrees. Spray 8”X4” loaf pan, and coat with any gluten free flour. 
2. Combine all the dry ingredients in mixing bowl and mix thoroughly for approximately 30 seconds.
3. Combine oil, water, eggs, apple cider vinegar and sweetener (honey), and add to dry ingredients with mixer on slow. Mix only until well combined.
4. Pour batter into prepared pan and smooth the batter with wet spatula and bake for 75 minutes. Test as for cake, with a toothpick. Should be golden on top and test dry in center.

Buckwheat Flour Bread covered with sunflower seeds

I have written in my previous post Yeast Free Bread how I needed badly a good recipe for the yeast-free gluten free bread. My son was happy what I was baking and he was eating it happily. My family and friends were also happy but I was not satisfied. My breads were tasty enough but something was missing - texture and fluffiness like regular bread. Sometimes they were crumbly and sometimes they were too moist.
 

After a lot of research and experiment I have few successes and I have posted them on my Facebook page - GFCF Rasoi - Breakfast. And time to time my friends asked for the recipes. Now the time has come that I should share my recipes with GFCF Rasoi fans.
 

So I start with my favorite bread - Buckwheat flour bread covered with sunflower seeds. I like sunflower seeds on the bread but my son doesn't. He eats middle part and gives me sunflower seeds crust part.

Ingredients:

5/6 cups Brown Rice Flour

5/6 cups Buckwheat Flour

1/3 cup Tapioca Flour

1 tbsp Xanthan Gum

1 tbsp Baking Powder

1 tbsp Baking Soda

1 tsp Sea Salt

2 tbsp Coconut Oil

2 Eggs, slightly beaten

1-1/3 cups Water

1 tbsp Honey (Any sweetener)

1 tbsp Apple Cider Vinegar

1/8 cup Sunflower Seeds

 

Method

1. Preheat oven to 350 degrees. Spray 8”X4” loaf pan, and coat with white rice flour. 
2. Combine dry ingredients except sunflower seeds in bowl and mix with electric beater for approximately 30 seconds.
3. Combine oil, water, eggs, apple cider vinegar and sweetener (honey), and add to dry ingredients with mixer on slow. Mix only until well combined. Mix 1/4 sunflower seeds into the batter.
4. Pour batter into prepared pan and spread remaining sunflower seeds on the batter. Smooth the batter with wet spatula and bake for 70 minutes. Test as for cake, with a toothpick. Should be golden on top and test dry in center.

Buckwheat Flour Bread covered with sunflower seeds