200g gluten free self-raising flour
1 tsp gluten free baking powder
½ tsp bicarbonate of soda
½ tsp cumin seeds
1 large egg
150ml lactose free milk
5 tbsp sunflower oil
1 small zucchini (about 140g/5oz) grated and squeezed to remove any liquid
100g feta, crumbled
Serves - 4
Heat oven to 200C/180C fan/gas 6 and line 9 holes of a muffin tray with paper cases. In a bowl, combine the gluten free flour, baking powder, bicarbonate of soda, cumin and 1/4 tsp salt.
In a jug, whisk together the egg, lactose free milk and oil. Pour the wet ingredients into the dry, and add the zucchini and half the feta. Stir to just combine, but don’t over mix.
Divide the mixture between the muffin cases, and top with the remaining feta. Bake for 18-20 mins until golden brown.
A skewer inserted to the centre of a muffin should come out clean and dry when the muffins are cooked. Cool on a wire rack. Will keep for 2 days in an airtight container.
Recipe adapted from: Good Food