I was mucking around baking the other day and heres one of my successful recipes. I thoroughly enjoyed these muffins and the flavour was amazing! Will be baking these ones often, great for the kids school lunch boxes too. My kids really enjoyed them. They are even better straight out the oven (although I found they stuck to the wrapper, when cooled they didnt stick). These freeze well too.

Gluten Free Cheese and Chive Muffins

makes 12

300 grams gluten free plain flour

2 tsp baking powder

1 tsp xantham gum (plain flour does have gum in it but thought I’d add this anyway see if it helped, next time will try without but its how i did this recipe so will keep it in, if you used another flour like millet then I’d definately keep it in)

2 Tbl brown sugar

1 cup grated cheese (has to be from block cheese as its suitable for those on lactose free diet, my daughter and I are lactose free and are ok with this cheese)

3 Tbl fresh finely chopped chives

1 cup unsweetened almond milk (or other lactose free milk)

2 eggs, lightly beaten

4 Tbl rice bran oil

preheat oven to 180 degrees. Line a 12 hole muffin tray with cupcake wrappers. Mix all dry ingredients, make a well in the centre and add in wet ingredients and stir to combine. Fill muffins evening among 12 (I could fill each one just about to the top and you will see by my image how much they rose without spill over. Bake for approx 20 minutes.