Gluten Free Savoury Muffins
These gluten-free savoury muffins are loaded with feta, corn, capsicum, and a punch of sun-dried tomato—perfect for lunchboxes, picnics, or an easy snack on the go.
Ingredients
- 2 cups gluten-free self-raising flour
- 1 cup milk
- ⅓ cup extra virgin olive oil
- 1 free-range egg
- 200 g Greek-style feta crumbled
- ½ cup fresh basil (finely chopped)
- 125 g corn kernels rinsed and drained
- ⅓ cup roasted capsicum thinly sliced
- ¼ cup sun-dried tomatoes finely chopped
- 1 Tbsp honey
- ¼ bunch spring onions thinly sliced
- 1 cup grated cheddar
Instructions
- Preheat oven to 200°C/180°C fan-forced. Line a 12-hole 1/3-cup capacity muffin pan with paper cases.
- Place flour in a large bowl. Make a well in centre. Whisk milk, oil and egg together in a jug.
- Add to flour and stir until just combined, then season. Fold feta, basil, corn, capsicum, honey, and onion into flour mixture (do not overmix).
- Spoon mixture evenly among paper cases and sprinkle with cheese. Bake for 25 minutes or until light golden and tops spring back when gently pressed.
- Stand in pan for 10 minutes, then transfer to a wire rack to cool.