Gluten Free Sun-dried Tomato & Olive Muffins
This is a delicious gluten free muffin and perfect for packed lunches or a healthy snack. Full of Mediterranean flavours they are delicious warm from the oven o
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Grater
- Saucepan
- Cooling rack
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
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