Lemon and Dill Savoury Muffins

Savoury muffins? What heresy is this? It’s heresy which is very nice cut in half, buttered and served with a bit of smoked salmon is what it is.

Also, I’m baking more and more these days. This time last year, I had baked once. I tried to make scones, which ended up so dense I sent them to CERN to investigate as a possible source of black holes.

This version is inspired by The Intolerant Gourmet again, though I have made some unsubstitutions. It remains gluten and yeast free, but if you like yeast and gluten, you can just use standard ingredients!


Makes 6 muffins. Or more mini muffins if you use a cupcake tin. Theoretically, you could make one uber-muffin in a pie dish, but I cannot be bothered to amend the cooking times for this, even if now I’ve thought it, I think it might be my greatest idea EVER.

  • 300g Gluten Free plain flour (Doves Farm is pretty good and widely available)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 eggs, beaten
  • 250ml rice milk
  • 70ml olive oil
  • 2 tbsp dill, or equivalent fresh
  • A lemon
  • Cumin seeds (optional)

You’ll need scales and a muffin tin too!


Grease up your muffin tin, and preheat your oven to 180c.

Add all the solid ingredients to a mixing bowl, and give it all a good mix together. Grate in the rind of the lemon, taking care not to go too deep- the white under-rind (is that even a word?) is unpleasant on the tongue.

In a measuring jug, measure out your rice milk and olive oil, and add the beaten eggs and about 1tbsp of the juice from the lemon.


Pour the liquid over the flour mixture, in about four batches, beating it together with a wooden spoon each time. You should end up with a nice looking batter.

Spoon this into the muffin tins, trying to keep it roughly even. If you fancy the addition, a sprinkling of cumin seeds on top can be a pleasant extra, though by no means essential.

Bake in the oven for around 40 minutes, until browned. They should make a nice hollow ‘DONK’ if you tap one on the bottom when they’re done.

Leave to cool on a wire rack, then, as recommended above, serve cut into two with a little smoked salmon. Or pick your own filling, but that works for me. Avocado and a tiny spritz of chilli flakes would be pleasant, I would imagine.



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