Savoury Nettle and Herb Oat Muffins

It really bugs me when people waffle on about their lives before posting a recipe, and you have to scroll through pages of inane whittering to get to what you want. So…

1 cup of organic oats (gluten free if you like).

1 cup of organic oat flour (can be made by blitzing oats in a blender).

1 cup organic oat milk.

Handful of freshly picked nettle tops (a gloved handful, unless you’re really tough, like me).

1 tbsp chia seeds.

1 tbsp hemp protein powder (optional).

Handful of whatever herbs you fancy, I used dried marjoram, fresh rosemary, celery tops from my mutant celery still alive in the garden, lemon balm, sage, and spearmint (this was guided by what was still ok in the herb garden).

2 organic eggs from free-living, anarchist hens.

Olive oil – generous glug of.

1 tsp baking powder.

Salt and Pepper.

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This amount made 24 mini muffins

Preheat the oven to 180/160 fan

Soak the oats (not the oat flour) in the oat milk for at least ten minutes.

Either chop the herbs and nettles really fine, or as I did, blend them up with the whole oats when you’re making the oat flour.

Add in all the other ingredients, mix well. Divide between the tins. Bake for 10-15 minutes for mini muffins (probably a bit longer longer for normal sized ones), or until well risen and golden brown.

Allow to cool for a few minutes before turning out. Eat. Really good with a green or tomato soup.

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