Wednesday, May 29, 2013

Gluten-Free Savoury Muffins

I adapted this recipe from and really enjoyed the results.  You don't have to use gluten-free flour, but if you do use standard self-raising, just lower the milk quantity a bit.  Add anything to these - carrot, corn, other herbs, or whatever you like!  They freeze well, so they're a handy little lunchbox snack.

1 1/2 cups gluten-free self-raising flour
2 cups grated tasty cheese
100g milk salami, chopped
1 zucchini, grated
1/4 cup fresh basil, chopped
1 cup milk
1 egg
1/4 cup fruit chutney

Preheat oven to 200°C. Grease and/or line a 12-hole muffin pan or 24-hole mini muffin pan.

Sift flour into a large bowl. Add cheese, salami, zucchini and basil. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.

Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature.

1 comment:

Hendi said...

I made these for a Morning Tea fundraiser I held today for the Alzheimer's Association of Qld. They were a hit!