Wheat free mini muffins recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 25 min
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  • Wheat free mini muffins are stuffed with Parma ham and button mushrooms to make gluten free canapes that are so easy to make


    • 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


    • 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 tip for making Wheat free mini muffins

    Make up to 2 days in advance, reheating in a hot oven for a few mins.

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