Thanks for the recipe. As for adding spices, that's not a problem, so it should be fine. This sounds like a good cracker. The following recipe calls for the meal, so I guess I'd just use the potato starch and brown rice or almond flours. I can't use the recipe calculator on the site, because my screen reader has too much problem with that. But, this sounds like a pretty healthy appetizer or on the go treat. I imagine these would microwave okay, if you did them for 30-60 seconds.
Here's the veggie muffin recipe, which can be cut in half.
1/2 c. olive oil
1/2 c. diced red pepper
1/2 c. diced yellow pepper
3/4 c. diced onion
1 c. diced celery
3 c. shredded carrot
2 cloves garlic, optional, though I'd say essential
2 oz10 pkg. spinach, thawed and thoroughly drained
2 c. eggs or egg substitute
1 1/2 c. matzoh meal, or in this case, potato starch and brown rice flour
2 tsp. salt
1/-3/4 tsp. ground black pepper
Saute vegetables, minus the spinach, in the olive oil until onions are brown and most of the liquid is evaporated. Remove from heat and add spinach.Beat the eggs and combine with the potato starch and brown rice or almond flour and the salt and pepper. Combine with the vegetable mixture. Spray muffin pans, and fill 3/4 full. Bake in a dg350 oven for min45, or until nicely browned. Serve warm. They freeze well.
Note: 1 egg equals about 1/4 c.. It seems like a lot of eggs, but the recipe says it makes 36 muffins. I don't use egg beaters, but I know you can.
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