Gluten Free Cheese Muffins

Name: Gluten Free Cheese Muffins
Cook time: PT25-28 M
Yield: 8-9 muffins
Ingredients: 75ml milk; 75g sweetcorn or peas, frozen; 50g courgettes; 1 egg; 50g cheese; 5 tbsp oil; ¼ tsp parsley; 100g FREEE Self Raising White Flour; oil, for tin

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25-28 minutes 8-9 muffins Nuts,Gluten,Wheat Vegetarian

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About this recipe:

These savoury gluten free muffins are a cheesy treat, and are packed with peas, sweetcorn and grated courgette for a deliciously moist and tender bite. Perfect for lunchboxes, picnics, or simply a coeliac-friendly snack for the little ones – who will never guess they’re munching on veggies!

Add your own twist by swapping in grated sprouts, cauliflower or broccoli for an extra boost of goodness and flavour.

Equipment:

small saucepan, mixing bowl, paper muffin cases and muffin tray

Ingredients:

75ml milk
75g sweetcorn or peas, frozen
50g courgettes
1 egg
50g cheese
5 tbsp oil
¼ tsp parsley
100g FREEE Self Raising White Flour
oil, for tin

Method:

200°C, Fan 180°C, 400°F, Gas 6

Preheat the oven and rub some oil around the inside of a muffin tin or insert muffin cases.
Measure the milk into a saucepan, bring to the boil, then remove from the heat, add the frozen corn or peas and finely grate the courgettes or cauliflower into the pan.
Bring back to the boil then remove from the heat, cover and set aside.
Break the egg into a mixing bowl, grate the cheese, add the oil and parsley and beat together.
Sift the flour into the bowl, stir to combine, then add the vegetables and milk and mix well.
Divide the mixture between the muffin cases.
Bake for 25-28 minutes.