- star-off
- star-off
- star-off
- star-off
- star-off
Gluten Free Cheese and Sundried Tomato Muffins
servings
9 people
time
45 min
Muffins don’t have to be sweet! This delicious gluten free cheese and tomato recipe proves just that.
Muffins don’t have to be sweet! This delicious gluten free cheese and tomato recipe proves just that.
This gluten free cheese muffin recipe is certain to please friends and family alike. The salty tang from the cheddar cheese is balanced with the fruity sweetness of sun-dried tomatoes in a unique savoury twist on the classic muffin. This recipe is also so quick and so easy to follow that you'll find yourself baking these delicious muffins more and more. We believe these are really best enjoyed on a hot summer’s afternoon. As an extra treat, cut them in half, heat them under a grill and spread some butter on them!
Cook
Preparation
in 15 minutes
Cooking
in 25 minutes
Cooling
in 5 minutes
Temperature
190 °C
- Preheat the oven to 190°C. Put 9 muffin cases in a muffin tray.
- Sieve the mix it and baking powder into a bowl, stir in the mixed herbs, grated cheese and chopped sun dried tomatoes.
- Melt the butter then lightly beat it together with the yogurt and eggs, stir until all the ingredients are mixed together.
- Add the yogurt mixture to the flour mix and carefully fold in, do not over mix.
- Place 2 dessertspoon of mixture into the cases.
- Sprinkle with the Parmesan cheese.
- Bake in the preheated oven for approximately 25 minutes until golden brown.
- Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.
Ingredients
225
g
5
g
baking powder
1
tsp
mixed herbs, dried
100
g
matured cheddar cheese, grated
50
g
sundried tomatoes, chopped
85
g
unsalted butter
150
g
plain yoghurt
3,5% fat
2
eggs (M)
For sprinkling:
15
g
Parmesan cheese, grated