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