Vegetable & Cheese Muffins - GF & V
6 - 8 servings
I love making muffins to accompany soups using different vegetables and herbs to the mix to complement the soup and this is a Gluten free recipe
Pre-heat oven to 180c fan 165°c -360°f -Reg 4
Grease 5 large or 24 mini muffin tray
Melt butter and cool slightly
Mix in a blender eggs, water and butter together
Once mixed wiz quickly for 30 seconds
Add flour, xanthan, baking powder salt and mix slowly until all incorporated.
Add cheese, vegetables and herbs and mix
Put in prepared muffin tray (fill halfway up the cups)
Bake for 15-20 minutes
When cooked take out of tin and cool.
I like to make small savoury muffins but they work just as well in large muffin trays makes about 6 – 8.
Soup! Or on their own with an aperitif
175g Gluten free flour
1 tspn xanthan gum
2tspn baking powder
Salt to taste
200g cheese (perfect way to use up odd bits of cheese)
75g vegetables (sweet potatoes/butternut squash etc. ‘al dente’)
1 tspn rosemary or thyme.