Mediterranean-inspired, these muffins are full of flavour with a crunch at the top.
“You could also add some chopped sun-dried tomatoes to the mixture, if you like,” says Christine Bailey, author of The Brain Boost Diet Plan.
More than just a garnish, parsley contains plentiful amounts of brain- supporting nutrients. It is also a good source of vitamin K, which might play a role in the treatment and possible prevention of Alzheimer’s disease by limiting neuronal damage in the brain. Furthermore, it is rich in protective antioxidants and vitamin C.
Makes 12 muffins
- 100g/31⁄2oz/1 cup ground almonds
- 150g/51⁄2oz/scant 11⁄4 cups cup gluten-free flour
- 1⁄2 tsp sea salt
- 1⁄2 tsp ground black pepper
- 2 tsp baking powder
- 2 tbsp parsley leaves, finely chopped
- 1 tbsp finely chopped tarragon leaves or other herbs, to taste
- 3 eggs
- 2 tbsp milk or coconut milk/almond milk
- 50ml/13⁄4 oz/scant 1⁄4 cup extra virgin olive oil
- 100g/31⁄2oz feta cheese, crumbled
- 100g/31⁄2oz/1 cup pitted black olives, chopped
- 30g/1oz/1⁄4 cup pumpkin seeds to decorate
- Preheat the oven to 180°C/350°F/Gas 4 and line a 12-cup mu n tray with paper cases. Put the almonds and our into a food processor and add the salt, pepper, baking powder, and herbs, then whiz to combine.
- Add the eggs, milk and oil, and whiz to form a batter. Stir in the feta cheese and olives. (Alternatively, mix well in a bowl using a electric hand whisk/beater.) Spoon the batter into the muffin tins, then scatter a few pumpkin seeds over the tops.
- Bake for 15–20 minutes until a skewer comes out clean. Leave the muffins to cool in the tray.
Recipe from The Brain Boost Diet Plan by Christine Bailey, published by Nourish. On sale on 18 January 2018.