I adore baking but there’s only so many batches of gooey chocolate cupcakes and caramel brownies I can make before Mr Smaggle slides into a permanent sugar coma. I decided to whip up a little batch of savoury snack muffins on the weekend using just 2 simple ingredients for the flavour. Chutney and cheese. I used this recipe as the base but swapped a few ingredients to make them gluten free and a bit lower in fat.

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Gluten Free Parmesan Cheese and Chutney Mini Muffins.
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 2 cups of gluten free self raising flour
  • 1 teaspoon of baking powder
  • ¾ cup of skim milk
  • ½ cup of olive oil
  • 2 eggs
  • ¾ cup of grated sharp parmesan cheese
  • Fresh cracked salt and pepper
  • ½ cup tomato chutney
Instructions
  1. Preheat oven to 190 degrees celcius. Spray a mini muffin tray with olive oil.
  2. Sift together flour and baking powder in a large bowl. In another bowl, combine milk, eggs and olive oil. Add this to the flour mixture.
  3. Add cheese, salt and pepper and mix until just combined.
  4. Spoon mixture evenly into mini muffin trays. Make a little hole in each muffin and fill with chutney. Using a skewer, swirl the chutney through the mixture.
  5. Bake for ten minutes or until golden brown.

 

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These are delicious when you first take them out of the oven and taste great a few days later as well, once all the delicious chutney has soaked in. These would be perfect for a party or picnic snacks or to take to work when it’s your turn to do morning tea. Warning: They are EXTREMELY addictive.

 Have you ever made savoury muffins before? Any recipes you’d like to share?