Cheesy Tomato Muffins

I love a savoury treat for breakfast, morning tea or brunch, much more than something sweet. Recently, I attended a friend’s place and offered to bring some baked goods. Always considering my friends gluten intolerance, and trying to use ingredients already in my cupboard I went on the hunt for the perfect recipe. Judging from the groans of delight that echoed through the kitchen when feasting on these tasty morsels, I can only conclude that this recipe is a winner.

Ingredients
2 cups gluten-free self-raising flour
1 tsp salt
1 1/2 cups grated cheese, plus 1/3 cup extra ( I use a mix of tasty, vintage, parmesan and pecorino)
1/2 jar of sun-dried tomatoes, drain and coarsely chopped
2 tablespoons of dried oregano (you can use fresh shredded basil instead)
1/4 cup toasted pine nuts
1 cup of milk
80g butter, melted
1 egg, lightly beaten
1 cup coconut flour
Ground black pepper (optional)

Method

1. Preheat oven to 180c and lightly grease a 12-hole muffin pan with oil or butter
2. Sift flour and salt together into a large bowl.  Stir in cheese, sun-dried tomatoes, oregano and pine nuts.  In a jug, combine milk, butter and egg.
3. Make a well in the centre of the dry ingredients.  Add milk mixture all at once.  Mix lightly, until just combined.  Due to the use of gluten-free flour, the mixture seemed quite wet.  At this stage I add up to a cup of coconut flour.
4. Spoon mixture evenly into recesses in prepared pan.  Sprinkle with extra cheese and a little ground black pepper.
5. Bake for 20-25 minutes, until cooked when tested with a skewer.  Cool in pan for 5 minutes.  Transfer to a wire rack.

Makes 12.