Wicklewood's 3 Cheese And Broccoli Muffins (gf)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 lb gluten-free flour, mix
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon mustard powder
• seasoning
• 3 large eggs, beaten
• 12 fluid ounces milk
• 3 fluid ounces olive oil
• 4 ounces cheddar cheese, grated
• 3 ounces parmesan cheese, grated
• 5 ounces broccoli tender stem broccoli
• 7 ounces boursin cheese (or similar)

Recipe

• 1 preheat oven to 180.
• 2 lightly oil the inside of a muffin tin.
• 3 in a large bowl, mix together the flour mix, baking powder, xanthan, mustard and seasoning.
• 4 add the cheddar, parmesan and broccoli; gently combine with the flour mixture.
• 5 in a large jug, combine the milk eggs and oil together.
• 6 add to the dry mixture and combine until just comes together. (don't over mix).
• 7 line the base of each muffin mould with 1 tablespoon of mixture, flattening slightly if needed.
• 8 place a teaspoon of the boursin in the centre of the muffin moulds.
• 9 cover with remaining muffin mixture (ensuring that none of the cream cheese is exposed).
• 10 bake in the middle of the oven for 25 minutes.
• 11 serve warm or cold.