Gluten-Free & Dairy-Free Cheese & Sun-Dried Tomato Muffins
Author: 
Recipe type: Teas/Snacks
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
Ingredients
  • 100g/3½oz/heaped ½ cup rice flour
  • 50g/1¾oz/scant ½ cup gram flour
  • 50g/1¾oz/⅓ cup maize flour
  • 2 tsp gluten-free baking powder
  • ½ tsp xanthan gum
  • ½ tsp salt
  • 100g/3½oz dairy-free cheese, grated
  • 6 drained, bottled sun-dried tomatoes, finely chopped
  • 75g/2½oz dairy-free margarine
  • 2 large eggs, beaten
  • 1 tbsp tomato purée
  • 175ml/5½fl oz/scant ¾ cup dairy-free milk
Method
  1. Preheat the oven to 180°C/350°F/gas 4 and put 6 paper muffin cases in a muffin tin.
  2. Sift in the flours, gluten-free baking powder, xanthan gum and salt into a mixing bowl and stir thoroughly. Add the dairy-free cheese and sun-dried tomatoes and mix in well.
  3. Melt the dairy-free margarine in a small saucepan over a gentle heat. Pour into another mixing bowl and whisk in the eggs, tomato purée and dairy-free milk until thoroughly mixed. stir quickly until mixed.
  4. Pour the egg mixture into the flour mixture and gently mix in with a metal spoon. Be careful not to overmix, and don’t worry if there are some lumps in the mixture. Spoon the mixture into the muffin cases.
  5. Bake for about 20 minutes until well risen, golden brown and just firm to the touch, and a skewer inserted into the centre comes out clean. Remove from the oven and eat the muffins warm or transfer them in their paper cases to a wire rack to cool.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-cheese-sun-dried-tomato-muffins