These muffins are delicious any time of the day but particularly in the morning for breakfast or as part of a great brunch. Equally they work so well served with soups or stews in place of potatoes or rice.
Most goats cheese flavours will work well and for this recipe, we went with a subtle, creamy one but equally, a more robust flavour will work beautifully too. Just 20 minutes in the oven till you enjoy some really delicious, savoury muffins.
Ingredients
- 375 g Gluten Free self raising flour
- 100 g chopped walnuts
- 1 tsp black pepper
- 1 tsp sea salt
- 100 g Goats Cheese cut into cubes
- 2 large pears peeled, cored and cut into small chunks
- 2 large eggs
- 125 ml rapeseed oil
- 135 ml milk whole or semi skimmed
- Handful of walnut pieces to decorate.
Instructions
- Preheat oven to 180C / 160C Fan / 350F / Gas 4. Grease a 12 hole muffin tin or line with paper cases.
- Sift the flour into a large mixing bowl and add the chopped nuts, pepper, salt and cubes of cheese. Stir together well.
- Next add the chunks of pear, eggs, oil and milk. Use a large metal spoon or spatula to gently mix together but don’t over mix otherwise your muffins will be tough.
- Using a large ice cream scoop, spoon the mixture into the muffin tin / cases. Top each muffin with a couple of walnut pieces very gently pushed into the top. Bake for 20 – 25 minutes. The muffins should be well risen and golden brown. Check with a skewer inserted into the centre. If it comes out mainly clean, they are ready.
- Let them cool in the tin for about 5 minutes and then gently remove them to a wire rack to cool completely.
- Serve with some cream cheese, butter or a platter of fresh fruit
Notes
Recipe is one from Gluten Free Baking from the Heart. Available to buy on www.cozebakes.com
Tried this recipe?Let us know how it was!
