Gluten Free Sun-dried Tomato & Olive Muffins – Christine Bailey

Ingredients

• 225g self raising gluten free flour
• 1 tsp gluten-free baking powder
• ¼ tsp xanthan gum
• ½ tsp salt
• 80g cheese or dairy-free cheese, grated
• 40g or 5 drained, bottled sun-dried tomatoes, finely chopped
• 8 olives, pitted and chopped
• 4 fresh basil leaves, finely chopped
• 75g coconut oil, melted or olive oil
• 2 large eggs, beaten
• 1 tbsp sun dried tomato paste
• 150ml milk or dairy-free milk