Pizza Muffins/Muffin Pizzas (Gluten Free)

TUESDAY - A New Take on Pizza

https://www.cutoutandkeep.net/projects/pizza-muffins-slash-muffin-pizzas-gluten-free • Posted by GFAlchemist1

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!

You will need

80 g Brown Rice Flour 80 g Sorghum Flour 80 g Tapioca Starch (flour) 25 g Oat Flour - gluten free 1 tsp Xanthan Gum 1 ½ tbsp Golden Caster Sugar 1 tbsp Baking Powder - gluten free 1 tsp Bicarbonate Of Soda ¾ tsp fine Sea Salt ½ tsp Dried Oregano dried Basil dried Thyme 30 g Freshly Grated Parmesan Cheese Cheese 250 ml Soured Cream Large Eggs (room temperature) 55 g Melted Butter 150 ml Tomato Passata 110 g Mature Cheddar Cheese cut into small cubes 60 g Sweetcorn Kernels (fresh or frozen) 50 g Ham shredded or chopped 100 g grated Mozzarella Cheese

Project Budget

Time

Difficulty

Description

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!

Instructions

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

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.

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.

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

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.

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)

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