These are delicious with chutneys, salads, cold meats or just enjoyed warm on their own. A great one to serve at the weekend if you’ve got people round. Just double up the recipe to make more!
I really enjoyed these as they made a new alternative to my usual weekend cheese on toast or flatbreads. So, they’ll definitely be getting made again… That and they’re so easy to make, so I’ve got no excuse!! Other than when they’re made, I want to eat the whole batch of them!!
Makes 6 Muffins
100g Gluten Free Cornmeal (read the labels as I’ve recently found that some of the cornmeal I used to buy from the ‘World Foods’ section in the supermarket has been reprinted with a new list of allergens)
85g Gluten Free Plain Flour
½ tsp Gluten Free Baking Powder
¼ tsp Bicarbonate of Soda
½ tsp Lo Salt
¼ tsp Ground Cumin
1 Egg
175g Light Natural Fromage Frais
20g melted Dairy Free Margarine
2 tbsp Agave Nectar Syrup
20g Chopped Red Pepper
150g Cheddar Cheese (or dairy free/vegan)
You will also need muffin cases and a 6-hole muffin tray, have this ready prepared before you start mixing.
Instructions
Preheat the oven to 190 C
Using a whisk, in one bowl, combine the gluten free cornmeal, gluten free plain flour, gluten free baking powders, bicarbonate of soda, salt and cumin. (Using a whisk will cut the flour and cornmeal together well.)
In another bowl, mix together the eggs, fromage frais, dairy free margarine and agave nectar.
With either a hand-held electric (or not if you’re deprived like me) slowly mix the liquid mixture into a well in the centre of the dry ingredients. Keep combining the liquid and dry mixtures, scraping down from the sides from time-to-time using a spatula.
Once these ingredients are combined, add in 120g of the cheese and all of the chopped peppers to the bowl of mixture. Mix in thoroughly using the spatula to ensure an even distribution of the newly added ingredients.
Scoop the mixture into the prepared tray, sprinkle the reserved 30g of cheese over the top of the muffins and bake in the oven for 30 minutes.
I found these are best enjoyed warm, so either eat fresh, warm up in the oven at 150 C for 10 minutes or microwave for a few minutes.Remove from the oven and allow to cool in the tray for 5 minutes, then transfer to a wire cooling rack.
Enjoy!
Rubelle’s Moon
