Adapted by Grown in Totnes from “More Muffin Magic” by Diana Linfoot, 1992.
Cooking time: 200°C for 25-30 minutes
Dietary: Wheat Free
Ingredients (for 12 muffins):
Wet mix: 2 eggs
175g / 6oz goat’s cheese log (cut in small pieces)
½ cup diced and fried onion
1 tablespoon chopped chives and mint
Milk or yoghurt, as needed
Dry mix: 200g / 8oz pea flour
3 teaspoons baking powder
Method: Preheat the oven and grease the muffin tins. Mix the wet ingredients together in a bowl, except the milk. Lightly mix in the dry ingredients, however don’t over mix as otherwise the finished muffins won’t be as light in texture. Add a little milk if required until you achieve a firm consistency. Transfer into the muffin tins and bake until risen and springy to the touch, approximately 25-30 minutes.