Gluten Free Millet Mini Muffins
with scallions and zucchini
ready in 12 h. 25 min.
- 2 cups Millet flour
- 1 Tbsp Chia seeds
- ¾ cup warm water
- 1 Tbsp Cider vinegar
- 2 eggs (lightly beaten)
- 1 cup grated zucchini
- 2 scallions (finely chopped)
- 1 tsp salt
- 1 tsp baking soda
- 0.333 cup sunflower oil
How healthy are the main ingredients?zucchiniChia seedseggsaltparsley
Mix together the millet flour, chia seeds, water and vinegar. Cover the bowl and leave to stand overnight in a warm place.
Heat the oven to 400°F. Grease 16-20 mini muffin tins.
Add the remaining ingredients to the millet flour mixture and whisk until blended.
Spoon into the tins and bake for about 10 minutes, until a skewer inserted into the center comes out clean.
Serve immediately and garnish with parsley and chopped spring onion.