Savoury Almond Muffins

March 13, 2020

Another recipe for those who make their own almond milk and wonder what to do with the leftover pulp...

These are tasty, moist, savoury muffins that freeze well and make a quick, nutritious breakfast or lunch.


1Preheat the oven to 210°C and oil a muffin tray. This recipe tends to make about 15, so you may need two muffin trays!

2Place cooked onions, flour, almond pulp, baking powder, salt and cheese in a large bowl and combine.

3Add the oil milk/water, sweetcorn and chutney and mix thoroughly.

4Place in the prepared muffin tins.

5Bake for 20-25 minutes or until well risen and light golden brown.

6Allow to cool in the tins for 5 to 10 minutes, then remove to a wire rack.

7These freeze well and can be easily warmed in the microwave.


1 onion, finely chopped and fried in a little oil

2 cups Gluten Free Goodies Company Cake and Biscuit mix

1 cup almond pulp left over from making almond milk. You could also use 1 cup of ground almonds

3 tsp Gluten Free Goodies Company Baking Powder

½ tsp salt

1 cup milk, or water, or a mixture of the two

2 Tbsp mild cooking oil

4 eggs, beaten

400g sweetcorn kernels, warmed if using frozen

3 Tbsp chutney (whatever your favourite kind is)

1 cup grated tasty cheese

2020-03-13T11:52:20+00:00 0 Comments

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