These wheat-free muffins have no flour in them so whether you have wheat intolerance or are gluten-free, you’re covered with these delicious bakes.
Our recipe contains Parma ham, mushrooms, and cheddar to really level up the flavour. But you can also make them veggie or vegan by swapping the cheddar for vegan cheese and the Parma ham for your favourite protein alternative. As well as being great for a nutritious afternoon snack, these stuffed wheat-free muffins make for great, easy canapés.
Ingredients
- 6 slices Parma ham or prosciutto
- 10g butter
- 100g button mushrooms, finely sliced
- 2 medium eggs, beaten
- 3tbsp milk
- 1/2tsp English mustard
- 50g Cheddar, grated
Method
Preheat the oven to 190C/Gas 5. Halve the lengths of Parma ham and use each half to roughly line an oiled 12-hole silicon mini muffin tray.
Melt the butter in a frying pan, add the mushrooms and fry for 10 mins until golden.
Mix the eggs, milk, mustard and cheese into the mushrooms and season. Pour into the lined muffins and bake for 10-15 mins until risen and set.
Top tips for making wheat-free muffins
If you find that these muffins are a little dense, use a sprinkle of baking powder in the mixture. This will make the muffins light and fluffy as baking powder gives all types of dough extra rise.
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