Three Cheese and Tomato Gluten Free Muffins

This recipe is so lovely! These cheese and tomato muffins are for anytime on the go. Breakfast, lunch, dinner or snack that is gluten and refined sugar free. Don't be scared off by the amount of ingredients it is worth it!!

Ingredients:

250g plain gluten free flour
50g ground almonds
50g finely grated pecorino
100g emmenthal cut into 1cm cube pieces
100g gruyere cut into 1cm cube pieces
3 eggs
225ml milk of your choice (Cows, almond, soy)
1 tbsp baking powder (gluten free)
5 tbsp good olive oil
8 sun dried tomato halves in oil finely chopped
2 heaped tbsp pesto (gluten free)
1 heaped roughly chopped chives
Pinch of sea salt and pepper

Instructions:

1) Preheat the oven to 220 degrees C and arrange 12 muffin cases inside a muffin tin.

2) Combine the flour, ground almonds, grated pecorino, baking powder and salt in a large bowl.

3) Whisk the eggs and milk in another large bowl, then mix in the olive oil.

4) Add the contents of the wet ingredients into the dry ingredients bowl, it will combine to make a lumpy mixture. Fold in sun dried tomatoes and the two cheeses, setting aside around a quarter of the cheese cubes for later.

5) Dot the pesto in the mixture and gently fold to streak the mixture.

6) Divide mixture evenly into the muffin cases, filling to within 1 cm of the tops of the cases.

7) Places a couple of the remaining cheese cubes in the centre of each muffin then scatter over a pinch of chives.

8) Bake for 10 minutes then drop the oven temperature down to 190 degrees C and bake for another 15 minutes.

Serve them warm or newly cooled when the cheese is gooey! Delicious!!

Will keep for several days in airtight container.