250g gluten free flour
7g baking powder
2g salt
100g cold, unsalted butter cut into 1cm cubes
150g Cheddar cheese, grated
2g fresh thyme leaves
20g fresh chopped basil
50g pumpkin seeds
150g milk
3 eggs
135g goats cheese, roughly crumbled
Instructions
pre-heat the oven to 170°C and line a muffin tray with paper cases (14).
combine the flour, baking powder and salt in a bowl
rub the butter into the flour with your fingertips until the mix resembles fine breadcrumbs
mix in the grated cheddar chopped herbs and pumpkin seeds
whisk the eggs and milk together in a separate bowl
pour into the flour and mix to a chunky paste
gently stir in the goat's cheese
half fill the muffin cases and pop them onto the middle shelf of the pre-heated oven
cook for 20 minutes - a skewer should come out clean when they are cooked
serve warm or cold
Notes
try adding a few chopped sun-dried tomatoes in place of the pumpkin seeds
they are best eaten warm
