Gluten-Free Savoury Muffins

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11 Ingredients

Number of servings

2 cups Free From Gluten self-raising flour
1 cup milk
1/3 cup extra virgin olive oil
1 free range egg
200grams Greek-style feta, crumbled
125grams corn kernels, rinsed, drained
1/3 cup roasted capsicum, thinly sliced
1/2 bunch spring onions, thinly sliced
1 cup cheddar, grated
1 cup sour cream
1/2 cup gluten-free tomato relish

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Feta and capsicum are a match made in heaven. Enjoy them in this gluten-free savoury muffin recipe that's also freezer-friendly.

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Line a 12-hole 1/3-cup capacity muffin pan with paper cases.

Step 2 of 3

Place flour in a large bowl. Make a well in centre. Whisk milk, oil and egg together in a jug. Add to flour and stir until just combined. Season. Fold feta, corn, capsicum and three-quarters of the onion into flour mixture (do not overmix).

Step 3 of 3

Spoon mixture evenly among paper cases and sprinkle with cheese. Bake for 25 minutes or until light golden and tops spring back when gently pressed. Stand in pan for 10 minutes, then transfer to a wire rack to cool. Serve topped with sour cream, tomato relish and remaining spring onion.