Gluten Free Savoury Muffins

Takes 30 minutes. Makes 12.

Savoury muffins are one of my favourite morning tea snacks, and while they did prove to be a little temperamental to make gluten free in the recipe development process, I managed to crack it and make these delicious and fool proof cheese, basil, and tomato savoury muffins.

Baking Notes

• It's best to use a strong cheese - for these muffins I use a mature cheddar. The rest of the mixture will tend to lessen the cheesy flavour, so a sharper cheese is a must. It's also a nice idea to sprinkle a bit of parmesan on top - I would have definitely done this but I recently learnt that parmesan is not vegetarian (what!?!) so have decided to take that out of my recipes. But there are other hard Italian cheeses that would work as well - I will update this when I find a good one!

• I used fresh basil for this recipe as it has a more intense taste and it smells incredible. I also like putting the little leaves as a garnish on top. If you are unable to get some, you can use a couple of teaspoons of dried basil.

• Serving these with chilli jam really elevates these muffins. Of course they are absolutely delicious on their own as well but definitely a recommendation if you have some in your cupboard!

• Storage: these will keep for 2-3 days in an air tight container. Best to be slightly reheated before consumption.

I N G R E D I E N T S

• 220 grams grated strong cheese (like mature cheddar or tasty)

• 220 grams gluten free self raising flour

• 1 1/2 tsp baking powder

• Pinch of salt

• Pinch of pepper

• 90ml vegetable oil

• 2 eggs

• 200ml of milk

• 1/4 cup of chopped basil (or about 15 grams)

• 1 tomato

M E T H O D

1. Preheat the oven to 200° C/ 390° F on bake. Grease a muffin tray with butter or oil.

2. In a large bowl, combine the cheese (leaving a small handful for topping) , gluten free self raising flour, baking powder, salt, and pepper and mix lightly to combine.

3. In a smaller bowl, whisk together the vegetable oil, eggs, and milk until combined.

4. Pour the egg mixture into the dry mixture and mix until just combined (be careful not to overmix)

5. Fold the basil into the mixture.

6. Spoon the mixture evenly into the muffin tray. They should be filled to about a centimetre from the top.

7. Slice the tomato into 12 round pieces and then chop those in half. Place two halves on top of each of the 12 muffin mixtures. Top with a handful of cheese and a sprinkle of salt and pepper.

8. Bake in the oven for 20 minutes or until a skewer inserted into the middle comes away clean.

9. Cool in the muffin trays and then gently run a knife around each of the moulds and lift them out.

10. Enjoy with chilli jam while warm!