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Vegetable & Cheese Muffins - GF & V

35 mins

6 - 8 servings

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Pudding

Introduction

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

Oven temperature

Pre-heat oven to 180c fan 165°c -360°f -Reg 4

Steps

  1. Grease 5 large or 24 mini muffin tray

  2. Melt butter and cool slightly

  3. Mix in a blender eggs, water and butter together

  4. Once mixed wiz quickly for 30 seconds

  5. Add flour, xanthan, baking powder salt and mix slowly until all incorporated.

  6. Add cheese, vegetables and herbs and mix

  7. Put in prepared muffin tray (fill halfway up the cups)

  8. Bake for 15-20 minutes

  9. When cooked take out of tin and cool.

Cooks tips

I like to make small savoury muffins but they work just as well in large muffin trays makes about 6 – 8.

Serve with

Carrot & Coriander Soup

Further recipe suggestion

Wine pairing

Peter Falke - Blanc de Noir Rosé

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Vegetarian information

Ingredients

  • 175g Gluten free flour

  • 1 tspn xanthan gum

  • 2 eggs

  • 150ml water

  • 2tspn baking powder

  • Salt to taste

  • 75g butter

  • 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.

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