Gluten-free tomato, basil and feta muffins
As you probably know, tomorrow is a big day – it's the return of The Great British Bake Off! Mary, Paul and a whole new bunch of bakers, willing to share their baking successes (and failures) with millions of viewers.
We thought we'd get into the spirit of things by baking some savoury muffins. Eat them as a savoury snack, or with soup for lunch.
The recipe is taken from The Savoury Gluten-Free Baker by Hannah Miles (Ryland Peters & Small, £16.99)
What gluten-free bakes do you like to make? Tell us in the comments box below.
Gluten-free tomato, basil and feta muffins - makes 16
- 350g Doves Farm gluten-free self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 250ml milk
- 250ml plain yogurt
- 2 eggs
- 100g butter, melted and cooled
- 2 tbsp tomato purée
- 160g (drained weight) sundried tomatoes preserved in oil, chopped, plus 1 tbsp of the oil
- 200g feta, chopped into small pieces
- 3 tbsp chopped fresh basil leaves
- sea salt and ground black pepper
- Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 8-hole muffin tins with muffin cases.
- Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl.
- In a separate bowl, whisk together the milk, yogurt, eggs, melted butter and tomato purée, then add this to the flour mixture.
- Whisk everything together well and season with salt and pepper. Mix the tomatoes, tomato oil, feta cheese and chopped basil into the mixture.
- Divide the mixture among the muffin cases, making sure that some of the pieces of cheese and sundried tomato sit on the top of each muffin.
- Bake the muffins for 20-30 minutes until golden brown. Serve warm or cold.
The muffins will keep for up to 2 days in an airtight container, but can be frozen and then reheated to serve.