Wicklewood's 3 Cheese and Broccoli Muffins (Gf)

• 1 lb gluten-free flour, mix
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon mustard powder
• seasoning
• 3 large eggs, beaten
• 12 fluid ounces milk
• 3 fluid ounces olive oil
• 4 ounces cheddar cheese, grated
• 3 ounces parmesan cheese, grated
• 5 ounces broccoli tender stem broccoli
• 7 ounces boursin cheese (or similar)

1. Preheat oven to 180.
2. Lightly oil the inside of a muffin tin.
3. In a large bowl, mix together the flour mix, baking powder, xanthan, mustard and seasoning.
4. Add the cheddar, parmesan and broccoli; gently combine with the flour mixture.
5. In a large jug, combine the milk eggs and oil together.
6. Add to the dry mixture and combine until just comes together.
7. (Don't over mix).
8. Line the base of each muffin mould with 1 tablespoon of mixture, flattening slightly if needed.
9. Place a teaspoon of the boursin in the centre of the muffin moulds.
10. Cover with remaining muffin mixture (ensuring that none of the cream cheese is exposed).
11. Bake in the middle of the oven for 25 minutes.
12. Serve warm or cold.

flour, baking powder, xanthan gum, mustard powder, seasoning, eggs, fluid ounces milk, olive oil, cheddar cheese, parmesan cheese, broccoli tender stem, cheese

Taken from www.food.com/recipe/wicklewoods-3-cheese-and-broccoli-muffins-gf-454570 (may not work)