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Life & Style Food & Wine Food & Wine
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Makes 6 gluten free muffins
Ingredients
6 eggs
1½ cups of milk
2 cups of gluten-free flour (any type)
4 tsp of baking powder (gluten free)
3 cups of grated cheddar cheese
3 cups of finely chopped silver beet
½ cup frozen corn or any roasted vegetable pieces or diced tomatoes (with seeds and inside removed and discarded)
½ cup feta
½ cup seeds (sunflower, pumpkin)
Method
Oil muffin tins and preheat oven to 160degC.
Whisk eggs and milk together then set aside.
Combine all dry ingredients and sift together.
Then add silverbeet, feta , cheese and corn or roasted vegetables
Mix together.
Add milk-egg mix and mix well with hands.
Fill muffin tins and top with seeds.
Bake for 15-20 mins.
Recipe provided by Badger & Mackerel, Oamaru.
Recipe requested by Emma Curtin, Dunedin.