Cheese and Onion Muffins- Makes 10


I’ve never made savoury muffins before, but I wanted to try something different to go with soup.  I’m definitely a ‘convert’ now.  They smell wonderful and tasted even better!

They could also be served with some homemade chutney.

140g Mature Cheddar, grated
240ml Semi-Skimmed Milk
2 Eggs, beaten
75g Melted butter, cooled
280g Gluten free self-raising flour
1 tsp. xanthan gum
5 spring onions chopped
½ tsp. Herbs de Provence
Salt and Pepper

  • Preheat the oven to 190c.
  • Line a muffin tin with 10 muffin cases.
  • Put the flour and xanthan gum into a bowl.
  • Mix the milk, eggs and butter together and mix well.
    (If the butter is added before it is cool enough it will began solidify. It happened to me-I was too impatient! If it does happen, don’t panic!  Heat very gently on the hob until it liquifies again. Not too much incase you make scrambled eggs!)
  • Pour the mixture into the flour and mix until just combined.
  • Stir in the cheese, spring onions, herbs and salt and pepper.
  • Spoon the mixture into the muffin cases (an ice cream scoop is about the right size).
  • Bake in the oven until risen and golden brown – around 15 minutes.
  • Serve warm. 

          They can be reheated for 5 minutes in the oven.



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