Gluten-free garlic cheese muffins
Gluten-free garlic cheese muffins
Doses
12
kplCooking time
25
minutesIngredients
2 dl gluten-free oat drink
1 dl crème fraiche
1 egg
0,5 dl rapeseed oil
1,5 tsp baking powder
0,5tspbaking soda
0,5 tl salt
100 g mozzarella grated cheese
100 g grated cheddar cheese
(top with grated parmesan or pecorino cheese)
100 g margarine / butter
1 dl fresh parsley, finely chopped
6 clove of garlic
Preparation
- In a bowl, mix the flour, baking powder, salt and baking soda. Add the egg, rapeseed oil, creme fraiche and oatmeal. Mix. Add the grated cheese and mix again.
- Prepare the garlic herb butter. Chop the parsley and crush the garlic. Add to the melted butter and stir.
- Grease the muffin tin with baking spray or oil using a pastry blender. Spoon the batter about halfway into the pan. Drizzle about 1 tsp of garlic herb butter over the batter in each muffin cavity. Place another layer of batter on top of the garlic herb butter. Sprinkle with grated parmesan cheese if desired.
- Bake at 180 degrees for about 25 minutes on the middle shelf of the oven. Allow to cool for a while in the pan and then remove to a cooling rack.
Iina Sarkama | Iinabites
They turned out just great, I used regular lactose free milk as the liquid. I'll add a little something on the side next time, chilli or paprika.