For the muffin:

  • Phil Vickery-Gluten Free Flour 400.0 g
  • Gluten free baking powder 25.0 g
  • Xantham gum 6.0 g
  • Polenta (raw) 40.0 g
  • Hamdiced small 125.0 g
  • Mature cheddar cheesegrated 150.0 g
  • Chiveschopped 10.0 g
  • KNORR Professional Mixed Peppercorn Puree 750g 4.0 g
  • Corn oil 30.0 ml
  • Egg 200.0 g
  • Whole milk 350.0 ml

For the Phil Vickery Gluten-Free flour mix:

  • Rice flour 700.0 g
  • Potato Starch 200.0 g
  • Tapioca Flour 100.0 g

A savoury Gluten free grab and go snack offer that can be enjoyed at any part of the day.



  1. 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.
  2. 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.
    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.