I am a big fan of savoury muffins for a lunch. I love having them with soup, makes a really yummy lunch. Plus they are so handy for me to pop in my bag for when I need to go out and have some gluten free food with me. (which is nearly all the time!)
I based my recipe on this one from Best Recipes.
Gluten Free Sundried Tomato and Feta Muffin Recipe
Ingredients
- 1 egg beaten with 1/4 cup water
- 1 cup gluten free self raising flour – I used Melinda’s
- handful of mixed herbs, I used dried parsley and oregano
- 1 cup tasty cheese, grated
- 1/2 cup feta cheese, crumbled
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup oil from sundried tomatoes (use veg oil if you don’t have this)
- 1/4 cup milk
Method
- Preheat oven to 180 degrees Celsius
- Add egg mixture to the rest of the ingredients
- Mix until just combined
- Put into greased or papered muffin trays
- Bake 15 – 20 minutes
- Enjoy!
These are also yummy with cream cheese… mmm
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