Gluten Free Pizza Muffins -Suitable for BLW 

Although we have now started to introduce gluten in to Annie’s diet, at the moment she is only having one gluten meal a day.  She’s still loving her lunch time gluten free muffins in her lunch box and gets really giddy every time she sees it come out of the baby bag. 

I made these in my new silicone tray at the weekend. Although it wasn’t the blue the tray I was expecting it still worked well. 12 Cup Silicon / Silicone Muffin Tray Cupcake Cake Cases, moulds. Available in pink, blue or red.Edit

My son also likes to take these to school in his lunch box. 

Makes 12

Ingredients 

  • 110 grams of unsalted butter
  • 150 grams of gluten free plain flour
  • 2 medium eggs
  • 2 tsp baking powder 
  • 1 Tbsp of dried Italian seasoning 
  • 1 small onion diced
  • 1 red pepper diced
  • 75 grams of mushrooms chopped
  • 75 grams of grated mozzarella cheese 
  • 2 tbsp of water

Method

  1. Preheat the oven to gas mark 3/ 170c /225f
  2. In a small frying pan, dry fry the onions on a medium high heat until soft then add the mushrooms and peppers to the pan and pour over the water. Cook until soft and the water has disappeared.
  3.  Remove from the heat and place on kitchen roll to cool and remove any extra moisture.
  4. Place the gluten free flour, baking powder, butter and eggs into a mixing bowl and whisk with an electric whisk for three minutes until the mixture is smooth in consistency.
  5. Stir in the Italian seasoning and the grated mozzarella cheese.
  6. Add the cooled onions, peppers and mushroom then stir with a wooden spoon until all the ingredients are well mixed.
  7. Line a 12 hole muffin tin with muffin/large bun cases or use a silicone tray and divide the mixture equally between the cases.
  8. Cook in the oven for 20 to 25 minutes until light gold and fluffy.

The vegetables cooking
The mixture ready for spooning
The new muffin tray in action

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