Wicklewood's 3 Cheese and Broccoli Muffins (Gf)
"These little gluten free treats started life as Ainsley Harriot's Spinach, cheddar and parmesan muffins, which sounded so delicious, but just made me mad that I couldn’t try them. So I decided to recreate them...I chose tender stem or purple sprouting broccoli for this recipe simply because it is so tender there is no need to blanche first. You could use ordinary broccoli just chop the florets finely and perhaps steam in the microwave for one minute before adding to the mixture.
If you don't mind paying the prices for Boursin the by all means use it, however, I prefer to make my own and save the pennies,,,(must be the Scot in me!!)I use LifeIsGood's recipe #248495. I've found that even non coeliacs love these and they are great, not only for lunch with a light salad but also for picnics and lunch boxes"
photo by WicklewoodWench
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 1 lb gluten-free flour, mix
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon mustard powder
- seasoning
- 3 large eggs, beaten
- 12 fluid ounces milk
- 3 fluid ounces olive oil
- 4 ounces cheddar cheese, grated
- 3 ounces parmesan cheese, grated
- 5 ounces broccoli tender stem broccoli
- 7 ounces boursin cheese (or similar)
directions
- Preheat oven to 180.
- Lightly oil the inside of a muffin tin.
- In a large bowl, mix together the flour mix, baking powder, xanthan, mustard and seasoning.
- Add the cheddar, parmesan and broccoli; gently combine with the flour mixture.
- In a large jug, combine the milk eggs and oil together.
- Add to the dry mixture and combine until just comes together. (Don't over mix).
- Line the base of each muffin mould with 1 tablespoon of mixture, flattening slightly if needed.
- Place a teaspoon of the boursin in the centre of the muffin moulds.
- Cover with remaining muffin mixture (ensuring that none of the cream cheese is exposed).
- Bake in the middle of the oven for 25 minutes.
- Serve warm or cold.
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RECIPE SUBMITTED BY
WicklewoodWench
hanley swan, 0
<p><img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /></p>
<p><span><span><strong>...and so the wench,the maid and the village idiot lived happily ever after.</strong></span></span></p>
<p>I have always loved my food (not just my own but anyone's who offered it to me),,, then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest.</p>
<p><span><span><strong>The other man in my life</strong></span></span></p>
<p><img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 /></p>
