UA-121975756-1 Vegetable and Cheese Muffins-GF | carte-du-vin

Vegetable & Cheese Muffins - GF

  • 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.


  1. Heat oven to 180°c/165°c fan

  2. Grease 5 large or 24 mini muffin tray

  3. Melt butter and cool slightly

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

  5. Once mixed wiz quickly for 30 seconds

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

  7. Add cheese, vegetables and herbs and mix

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

  9. Bake for 15-20 minutes

  10. When cooked take out of tin and cool.


NB: These muffins are perfect re-heated with soups.

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