Food / 9 September, 2021 / Christine Bailey

Gluten Free Sundried Tomato And Olive Muffins

A fabulous healthy snack and perfect for packed lunches. these gluten free muffins are full of Mediterranean flavours that are rich and satisfying.

  • Makes 7 gluten free muffins
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes


  • 225g self raising gluten free flour
  • 1 tsp gluten-free baking powder
  • ¼  tsp xanthan gum
  • ½ tsp salt
  • 80g cheese or dairy free soya cheese, grated
  • 40g or 5 drained, bottled sun-dried tomatoes, finely chopped
  • 8 olives, pitted and chopped
  • 4 fresh basil leaves, finely chopped
  • 75g butter or dairy-free spread melted
  • 2 large eggs, beaten
  • 1 tbsp sun dried tomato paste
  • 150ml milk or milk alternative


  1. Preheat the oven to 180°C, gas 4. Line a muffin tin with paper cases
  2. Place the flour, baking powder, xanthan gum and salt into a mixing bowl and stir thoroughly. Add the cheese, sun-dried tomatoes, olives and basil leaves and mix well.
  3. Mix together the melted butter, eggs, tomato purée and milk.
  4. Pour the egg mixture into the flour mixture and gently mix in. Spoon the mixture into the muffin cases.
  5. Bake for about 25-30 minutes until golden brown. Remove from the oven and place on a cool rack. Delicious eaten hot or cold

By Christine Bailey


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