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.
- 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
- Preheat the oven to gas mark 3/ 170c /225f
- 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.
- Remove from the heat and place on kitchen roll to cool and remove any extra moisture.
- 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.
- Stir in the Italian seasoning and the grated mozzarella cheese.
- Add the cooled onions, peppers and mushroom then stir with a wooden spoon until all the ingredients are well mixed.
- Line a 12 hole muffin tin with muffin/large bun cases or use a silicone tray and divide the mixture equally between the cases.
- Cook in the oven for 20 to 25 minutes until light gold and fluffy.