Ingredients
For the muffin:
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Phil Vickery-Gluten Free Flour 400 g
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Gluten free baking powder 25 g
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Xantham gum 6 g
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Polenta (raw) 40 g
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Hamdiced small 125 g
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Mature cheddar cheesegrated 150 g
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Chiveschopped 10 g
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KNORR Professional Mixed Peppercorn Puree 750g 4 g
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Corn oil 30 ml
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Egg 200 g
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Whole milk 350 ml
For the Phil Vickery Gluten-Free flour mix:
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Rice flour 700 g
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Potato Starch 200 g
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Tapioca Flour 100 g
Preparation
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For the muffin:
- Preheat an oven to 180°C.
- Prepare 10 muffin cases.
- In a bowl combine the gluten free flour,polenta, baking powder and xanthan gum, whisk to ensure the ingredients are incorporated.
- In a separate bowl combine the milk with the eggs, corn oil, 100g of the cheese, chives, ham and KNORR Professional Mixed Peppercorn Puree.
- Make a well in the centre of the flour mixture and add the wet mixture. Quickly combine the mixture (don’t worry if it looks lumpy).
- Fill the cases three quarters full with the muffin mixture and top with the remaining cheese.
- Bake for 20 min. until the muffins have risen and are golden brown.
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For the Phil Vickery Gluten-Free flour mix:
- Mix all the flours together thoroughly or place into a food processor and pulse until mixed.
- Store in an air tight container.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
