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Savoury Cheese Muffins
Nice for lunch, or a savoury snack for morning tea.
- 360g (2 1/4 cups) Gluten Free Goodies Cake and Biscuit mix
- 5 level tsp Gluten Free Goodies Baking Powder
- 70g melted butter
- 3 eggs
- 1 1/4 cup water or milk
- 1/2 to 1 tsp curry powder (optional)
- 1/2 tsp salt
- 1 small onion, very finely chopped
- 1 cup grated tasty cheese
Melt butter, then whisk in milk (or water) and eggs
Add dry ingredients, cheese and onion and mix well
Place in oiled muffin tins, filling at least 3/4 full. (Makes about 10 to 12)
Bake at 230C for 15 to 20 minutes until firm and golden brown
Cool in tins for 10 minutes before removing to a rack
Variation from Carol Waugh: Light and Tasty Cheese Muffins
This makes a very nice light textured muffin.
- 360g (2 1/4 cups) Gluten Free Goodies Cake and Biscuit mix
- 4 level tsp Gluten Free Goodies Baking Powder
- 70g melted butter
- 4 eggs (separated)
- 1 1/4 cup water or milk
- 1/2 to 1 tsp curry powder (optional)
- 1/2 tsp salt
- 1 spring onion, very finely chopped
- 1 cup grated parmesan cheese
- 5 sundried tomatoes, finely chopped
Melt butter, then whisk in milk (or water) and egg yolks
Add dry ingredients, cheese, onion and tomatoes and mix well
Beat egg whites until stiff, fold into mixture
Place in oiled muffin tins, filling at least 3/4 full. (Makes about 10 to 12)
Bake at 230C for 15 to 20 minutes until firm and golden brown
Cool in tins for 10 minutes before removing to a rack
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