Ingredients
The following ingredients have 4 Servings
- 80 g brown rice flour
- 80 g sorghum flour
- 80 g tapioca starch flour
- 25 g oat flour
- 1 tsp ground psyllium husk or xanthan gum
- 2 tsp GF baking powder
- 1 tsp bicarbonate of soda
- ¾ tsp fine sea salt
- ¾ tsp dried oregano
- ¾ tsp dried basil
- ½ tsp dried thyme
- 30 g fresh parmesan cheese (finely grated)
- 250 g soured cream ((or full fat yoghurt if soured cream unavailable))
- 3 large eggs (at room temperature (UK large))
- 55 g melted butter
- 80 g passata ((sieved tomato))
- 110 g mature cheddar cheese (cut into tiny cubes)
- 90 g sweetcorn kernels
- 100 g grated mozzarella pizza cheese ((topping))
- 110 g passata (in addition to the above (for topping))
Instruction
- Pre-heat the oven to 180 C/350 F/Gas 4. Prepare a couple of muffin tins with muffin cases.
- Weigh and mix together the flours, xanthan gum/psyllium husk, baking powder, bicarbonate of soda, salt and herbs, making sure any lumps are completely broken down (Tip : Weigh into an airtight container and shake vigorously to mix)
- Add and stir in the Parmesan cheese.
- In a large bowl whisk together the soured cream, eggs and melted butter until fully combined and smooth.
- Add 80g Passata and whisk again.
- Add the dry ingredients, cheddar cheese and sweetcorn and fold-in until evenly combined.
- Spoon the mixture into the muffin cases (about two-thirds full) and smooth the tops. Then make a small dip in the centre of each with the tip of a knife/handle of a teaspoon.
- Divide the remaining passata between the muffins, spooning a little on to the top of each (the dip will help to hold it).
- Divide and sprinkle the mozzarella on top of the muffins.
- Bake for 15 to 20 minutes until well risen and the top springs back to the touch (use the tip of a spatula or wooden spoon to test, so that you don't burn yourself on the cheese or tomato topping. Be careful not to over-bake.
- Remove and place on a wire rack to cool or enjoy warm, fresh from the oven.
