Gluten Free Sundried Tomato and Olive Muffins | My Baba

A fabulous healthy snack and perfect for packed lunches. Full of Meditterrean flavours these are rich and satisfying.

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

Ingredients: 

  • 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

Method:

  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

About The Author

Christine Bailey
Nutritionist, Chef and Author

Christine Bailey is a renowned degree qualified Nutritionist, Speaker, Chef, Food and Health Consultant and Author with over 18 years of experience. She was awarded Coeliac Chef of the Year 2009 and supports many individuals and corporates on a wide range of health matters. She is a member of BANT (The British Association for Applied Nutrition and Nutritional Therapy), CNHC (Complementary & Natural Healthcare Council) and is a Graduate member of the Institute of Functional Medicine (AFMCP). She also received the CAM award 2012 for outstanding contribution to the community. She has particular interests in children's health, allergies and free from diets, paleo diets, skin health, weight loss, ageing, digestive health and digestive disorders, chronic autoimmune conditions, cancer, women's health, sports nutrition and corporate health She is a member of the Guild of Health Writers and writes regularly for many national magazines including Natural Health & Beauty, Health & Fitness, Men's Health, BodyFit, Cook Vegetarian, Women's fitness, Men's fitness, Men's Health as well as websites on food, health, family and women's health She is the author of numerous health and recipe books including The Top 100 Low Salt Recipes, The Vitamix Cook Book, The Top 100 Baby Food Recipes, The Top 100 finger foods, The Top 100 Recipes for Brainy Kids, The Juice Diet Book, The Raw Food Diet, The Functional Nutrition Cookbook and Nourish: Cancer Care Cookbook. She regularly sees clients at her nutrition clinic in Reading and London, Harley Street as well as in workplace for Corporates and Health clubs. She is a lecturer and module leader at the Centre of Nutrition (CNELM) and runs cookery and health days for heath care practitioners. She is also involved in corporate health work advising companies on strategies to improve employee health and presenting at seminars and conferences. Christine runs a range of cookery days on healthy eating, combating health conditions, special diets and hands on days for children

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