Pizza Muffins Recipe

Emily says: “These veggie-packed pizza muffins are lovely served warm. The muffins freeze well so you can make a batch and then take them out to thaw and reheat for a quick snack.”

Makes:

Takes:

35 minutes

Ingredients

Olive oil for greasing tin
2 eggs
100 ml (3. fl oz) milk
50 g (2 oz) butter, melted
150 g (5 oz) self-raising gluten-free flour
1 tsp dried oregano
120 g (4½ oz) cheddar, grated
100 g (3½ oz) sweetcorn
3 spring onions, very finely sliced
30 g (1 oz) red pepper, deseeded and very finely diced

Method

1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and grease a muffin tin with a little olive oil.

2. Beat the eggs in a mixing bowl then add the milk and melted butter and mix together. Add the flour, oregano, cheddar, sweetcorn, spring onions and red pepper and mix everything to combine.

3. Divide the batter between 9 holes in the tin and bake for 25 minutes until golden.

4. Gently pop out of the tin using a palette knife and eat warm from the oven or leave to cool on a wire rack.

Recipe extracted from The Gluten-Free Kitchen by Emily Kerrigan, published by Summersdale.

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