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Cheese and courgette muffins, easy recipe - Gluten Free
Cheese and courgette muffins

Cheese and courgette muffins, easy recipe

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Cheese and courgette muffins are made with GF flour that can be easily found in every supermarket. Alternatively, a mix of buckwheat flour together with chickpea flour and potato starch will work too.

Over the last few years, muffins have become the indisputable kings of picnics and packed lunches. They are easy and quick to prepare, as well as being excellent for emptying the fridge of all the leftover veggies and cheese. They can be easily transported without too many precautions and be appreciated by everyone, young and old.

But the real secret to perfectly soft muffins is to mix the ingredients as little as possible. Prepare everything you need in advance, turn on the oven, and the result will be guaranteed.

Ingredients
For 6-8 muffins, base diameter 5cm, top diameter 7cm. Preparation time 15 minutes, cooking time 35 minutes.

  • 1 medium courgette
  • 1 small shallot
  • 100g cheddar cheese
  • 3 tablespoons of chickpea flour
  • 250g gluten-free flour
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 2 eggs
  • 150ml almond or cow’s milk
  • 50ml vegetable oil
  • Salt and pepper

Method

1 – Grate a courgette, add a pinch of salt and pepper and leave to one side. Finely dice the shallot and add the zucchini, shallots and cheese in a large bowl (it will be the bowl where you will be mixing the batter, make sure it is large enough).

2 – Then add 3 tablespoons of chickpea flour and mix so that the courgettes, cheese, and shallots are well coated with flour. Then add the gluten-free flour, salt and baking powder and mix well.

3 – In a bowl, mix well the beaten eggs, milk and oil.

4 – Finally, mix the liquids with the rest of the ingredients. Quickly combine everything and when it is all well blended, divide the batter into the muffin tray and bake in a preheated oven for 35 minutes at 180° C. Serve it hot or cold, it will still be a hit.

Tips

– When preparing your flour mix with chickpea flour, I recommend adding an extra half a cup of water or milk as chickpea flour absorbs plenty of liquids, and you risk having muffins that are not too soft.

– Dusting cheese, grated courgette and onion in chickpea flour will be essential for the outcome and avoid ingredients precipitating to the bottom! 

– It is possible that the baking powder is not gluten-free or contamination-free. At the supermarket, make sure you buy gluten-free baking powder.

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