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50 mins

TUESDAY - A New Take on Pizza
If you like Pizza, then you'll LOVE these. All the flavour of Pizza in a handy, perfect for packed lunch muffin. Soft and fluffy, they are delicious warm or cold and they freeze well too. They are also equally adaptable on the filling front..... Fancy pepperoni? Pop it in the mix! Want a veggie version? Load it with sweetcorn, peppers and mushrooms. Going Hawaiian? Top them with pineapple....
These may just change your perception of gluten free muffins. Don't be put off by the combination of flours. They are all easy to source and are carefully balanced to get the best bake!

Posted by GFAlchemist1 Published See GFAlchemist1's 8 projects »

  • Step 1

    Pre-heat the oven to 180 C/350 F/Gas 4. Prepare a couple of muffin tins with muffin cases.

  • Step 2

    Weigh and mix together the flours, xanthan gum, sugar, baking powder, bicarbonate of soda, salt and herbs, making sure any lumps are completely broken down.
    Add and stir in the Parmesan cheese.

  • Step 3

    In a large bowl whisk together the soured cream, eggs and melted butter until fully combined and smooth.
    Add 60 ml passata and whisk again.

  • Step 4

    Add the dry ingredients, cheddar cheese, sweetcorn and ham and fold-in until evenly combined.

  • Step 5

    Spoon the mixture into the muffin cases (about two-thirds full) and smooth the tops. Then make a small dip in the centre of each.
    Divide the remaining passata between the muffins, spooning a little on to the top of each (the dip should help to hold it).

    Divide and sprinkle the mozzarella on top of the passata.

  • Step 6

    Bake for 15 to 20 minutes until well risen and the top springs back to the touch (use the tip of a spatula or wooden spoon to test, so that you don't burn yourself on the cheese or tomato topping)

  • Step 7

    Remove and place on a wire rack to cool, or enjoy warm, fresh from the oven.

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