dairy-free and gluten-free savoury salsa-yogurt muffins

 

These were a last-minute decision (to use up some salsa and to accompany eggs for a main meal) and an unexpected delight. I was pretty tired and opted for scrambled eggs and hash browns for dinner (and yes, sadly and deliciously, canned peaches for dessert). I had no idea that anyone in the house would like these, but I went for it anyway. Here's what I conjured up. (One of the boys liked them reheated and with a side of sliced ham today for a midmorning snack.)

You'll need:

• 300 g baking mix (I used gluten-free)
• 3/4 cup salsa
• 1/2 cup milk (I used soy)
• 1/2 cup yogurt (I used soy)
• 2 eggs, whisked
• 4 tablespoons grapeseed oil
• dried parsley for sprinkling on top

Do this:

Whisk everything together, slosh into muffin cups, top with dried parsley, and bake on 170 C/350 F for about 12 minutes or so. That's it!