Gluten Free Savoury Muffins
Must be served fresh on the day
Ingredients
Dry Ingredients
- 250 grams Gluten Free self raising flour
- 1 tsp baking powder
- 1 tsp salt
- 200 grams grated cheese
- 160 grams tinned sweetcorn
Wet Ingredients
- 2 eggs beaten
- 100 ml oil
- 250 ml milk
Instructions
- Preheat the oven to 200C.
- Brush the inside of a muffin tin well with oil.
- Mix all of the dry ingredients in one bowl.
- Mix all of the wet ingredients in a bowl or jug, and stir until well mixed.
- Plop the wet mixture into the dry and mix until totally combined. (Don't over mix, but do check thoroughly as there are often pockets of dry flour hiding!)
- Scoop into the 12 muffin holes and bake for 20 - 25 minutes or until golden brown.
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