Gluten free Breakfast muffins
These muffins are a great “grab-and-go” breakfast to eat on the move, or as a savory mid-morning snack. You can swap the filling for any savoury filling you fancy. It’s great with just mushrooms and bacon, or with roasted vegetables and cheese. The muffins are best eaten while they are still warm - but they will they will keep for up to two days in an airtight container. They can be frozen easily, and can then be reheated to serve.
Credited to: Coeliac UK
Kcal: 257.0
Difficulty: Pretty easy
Serves 12
10 mins prep
30 mins cooking time
Ingredients
- 1 tbsp (15ml) oil
- 1 onion, finely diced
- 1 tsp (5ml) dried oregano
- 100g (3½oz) mushrooms sliced
- 350g (12oz) gluten free self-rising flour*
- 1 tsp (5ml) xanthan gum
- 1 tsp (5ml) baking powder
- 1 tsp (5ml) bicarbonate of soda
- 250ml (9fl oz) milk
- 250ml (9fl oz) plain yogurt
- 2 eggs
- 150g (5½oz) butter (or margarine) (5oz) melted and cooled
- 100g (3½oz) cherry tomatoes, quartered
- 200g (7oz) grated cheese
- 50g (1½oz) salami, shredded (optional)
- salt and pepper to taste
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4
- Line a 12 muffin tin with muffin cases
- In a frying pan, heat the oil and fry the onion gently for 5 minutes until soft. Add the oregano, and the mushrooms, and cook until the mushrooms are soft. Add seasoning
- Sift the flour, xanthan gum, baking powder and bicarbonate of soda into a large mixing bowl
- In a separate bowl, whisk together the milk, yogurt, eggs and melted butter, then add this to the flour mixture
- Whisk everything together well and season with salt and pepper. Add the tomatoes, cheese, and salami into the mixture, and continue to mix
- Once you are satisfied that the ingredients are thoroughly mixed, divide the mixture among the muffin cases
- Bake the muffins for 25-30 minutes until golden brown and cooked through.
Nutritional information per serving
Kcal
257
Fat
16g
Carbs
20g
Protein
8g
Fibre
1g
