Kumara Sunflower Muffins – Maria Middlestead

Name: Kumara Sunflower Muffins – Maria Middlestead
Ingredients: 1½ cups rice flour*; 3 tsp gluten-free baking powder; 1 tsp sea salt with kelp*; 1 tsp dried dill leaf; 1¼ cups grated orange kumara/sweet potato; ¼ cup finely chopped spring onion (about 2 large); ¼ cup chopped olives (8-10 large); ¼ cup Sunflower Crunch (as below); 250 ml (1 cup) soymilk or oat milk*; 60 ml (¼ cup) extra-virgin olive oil*; 2 large free-range eggs; paper muffin liners; 1/2 tsp extra-virgin olive oil*; 1/4 cup sunflower seed kernels; 1½ tsp cumin powder; 2 tsp tamari (wheat-free, naturally fermented soy sauce*), or Vietnamese-style clear fish sauce* (contains sugar but the natural fermentation process makes it fine for most cane sugar-sensitivities).

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Ingredients

1½ cups rice flour*
3 tsp gluten-free baking powder
1 tsp sea salt with kelp*
1 tsp dried dill leaf
1¼ cups grated orange kumara/sweet potato
¼ cup finely chopped spring onion (about 2 large)
¼ cup chopped olives (8-10 large)
¼ cup Sunflower Crunch (as below)
250 ml (1 cup) soymilk or oat milk*
60 ml (¼ cup) extra-virgin olive oil*
2 large free-range eggs
paper muffin liners
1/2 tsp extra-virgin olive oil*
1/4 cup sunflower seed kernels
1½ tsp cumin powder
2 tsp tamari (wheat-free, naturally fermented soy sauce*), or Vietnamese-style clear fish sauce* (contains sugar but the natural fermentation process makes it fine for most cane sugar-sensitivities).