Gluten and Dairy Free Smoked Sausage, Tomato & Cheese Muffins

Serves 6

Ingredients

  • 90g gluten free smoked sausage, cut into small pieces
  • 125g gluten free self raising flour
  • 1 egg
  • 50g vegetable oil
  • 1 garlic clove, minced
  • 2 teaspoons basil
  • salt and pepper for seasoning
  • 100ml dairy free milk
  • 4 tablespoons grated dairy free cheese
  • 3 cherry tomatoes halved

Directions

  1. Preheat the oven to 180 oC
  2. Line a muffin tray with 6 paper cases
  3. Whisk together the egg, oil and dairy free milk
  4. Stir in the smoked sausage, flour, garlic, basil, seasoning and cheese
  5. Divide between the 6 muffins cases
  6. Push a tomato into the top of each muffin
  7. Bake in the oven for 20 minutes
  8. Allow to cool before serving

Gluten and Dairy Free Carrot, Apple & Poppyseed Muffins

Hello

I made these muffins for breakfast last week.  I love lemon and poppy seed muffins so decided to try poppy seeds combined with some other flavours.  The sweetness of the apple and carrot work really well together.

I’ve also made some savoury muffins with cheese, tomato and smoked sausage which I’ll share with you next week.

Enjoy!

Fx

Gluten and Dairy Free Carrot, Apple & Poppyseed Muffins

Gluten and Dairy Free Carrot, Apple & Poppyseed Muffins

Serves 6

Ingredients

  • 1 medium sized apple, grated
  • 1 medium sized carrot, grated
  • 2 teaspoons ground cinnamon
  • 2 tablespoons poppy seeds
  • 105g brown sugar
  • 75ml vegetable oil
  • 2 eggs
  • 120g gluten free self raising flour

Method

  1. Preheat the oven to 180 oC
  2. Line a muffin tin with paper cases
  3. Mix together the apple, carrot, cinnamon, poppy seeds, sugar, oil and eggs
  4. Stir in the flour and mix until well combined
  5. Divide between 6 muffins cases
  6. Bake in the oven for 25 minutes

 

Gluten and Dairy Free Spiced Pear Muffins

Serves 8

Ingredients

  • 2 eggs
  • 120ml dairy free milk
  • 50g dairy free spread, melted
  • 255g gluten free self raising flour
  • 200g soft dark brown sugar
  • 2 pears, peeled and chopped into small pieces
  • 1 teaspoon mixed spice

Directions

  1. Preheat the oven to 180ºC
  2. Line an 8 hole muffin tin with paper cases
  3. Whisk together the eggs, milk and melted dairy free spread
  4. Stir in the flour, sugar, pears and mixed spice
  5. Divide between the 8 muffin cases
  6. Bake for 25 minutes
  7. Allow to cool before enjoying

Gluten and Dairy Free Orange and Cinnamon Muffins

Makes 8 muffins

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • zest of one large orange
  • 2 teaspoons ground cinnamon

Method

  1. Preheat the oven to 180 oC
  2. Line a muffin tray with paper cases
  3. In a large bowl beat together the dairy free spread and caster sugar until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour, orange zest and cinnamon
  6. Divide between the 8 muffin cases
  7. Bake in the oven for 20 minutes
  8. Allow to cool before serving

 

Gluten and Dairy Free Apple & Cardamom Muffins

Hello

Every so often I quite like to treat myself to a freshly made muffin with a giant coffee for breakfast.  Rather than making the same muffins I like to experiment with new flavours.

This recipe combines the crisp freshness of the apples with the lovely warming flavour of cardamom.  They are pretty quick to make, I made up the mix and then baked them in the oven while I was in the shower.

Enjoy!

Fx

Gluten and Dairy Free Apple & Cardamom Muffins

Gluten and Dairy Free Orange and Poppyseed Drizzle Muffins

serves / makes 6 large muffins
10 mins prep time
20 mins cooking time

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • zest of 1 orange
  • 1 tablespoon poppy seeds
  • 2 tablespoons icing sugar
  • 1 tablespoon fresh orange juice

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour, zest and poppyseeds
  5. Mix until well combined
  6. Split the mixture between 6 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 20 minutes
  8. Remove from the oven
  9. Make the drizzle by mixing together the icing sugar with the fresh orange juice and top the muffins while they are still hot