Gluten Free Cheese and Chive Muffins
This recipe is for cheese and chive muffins; a bit of a change but absolutely delicious! They are so easy and quick to make and are great as a snack or as a side with salad or make a nice change to a sandwich. They taste good cold and warm; either serve them straight from the oven or you could even warm them up for a few seconds in the microwave.
180ml/6fl.oz. lacto free milk
2 tbsp Vegetable Oil
2 Eggs, lightly beaten
225g/8oz Gluten Free Self Raising Flour
½ teasp Salt
75g/3oz lacto free Grated Cheddar Cheese
2 tbsp chives
First of all pre-heat the oven to 200C/400F/gas mark 6 (I have a fan oven so I put mine onto 160C) and then line a 12 hole muffin tin or you can lightly grease it. Then put the milk, oil and eggs into a small mixing bowl and whisk with a hand mixer until its really frothy.
Set that aside for a bit then put the flour, salt, cheese and chives in a large mixing bowl (I used dried chives but fresh would work just as well) and stir it well with a wooden spoon until they are combined. Then make a well in the middle of the dried ingredients and pour in the wet ingredients. Stir it until it is just moistened; make sure you do not over mix it.
Divide the mixture between the 12 muffin cases and put it in the oven. I cooked mine for just under 20 minutes using a fan oven so I would suggest 20-25 minutes until they have turned a lovely golden brown colour or just check them with a cake tester. Enjoy your gloriously gluten and lactose free cheddar cheese and chive muffin!