Parmesan muffins

This is a quirky twist on the well-known cheese scone and a good accompaniment for soups or lunches

14-16
40 mins
190°C/fan 170°C/gas mark 5

Emily's tip

These are really easy to freeze and warm back up. Once your muffins have cooled, store them in a box or freezer bag. Reheat from frozen at 190°C/fan 170°C/gas mark 5 for 20 minutes.

Ingredients

250g gluten free plain flour
1 tsp gluten free baking powder
100g parsnips, peeled and grated
100g carrots, peeled and grated
100g Parmesan, grated
pinch of nutmeg
2 eggs
100mL sunflower oil
150mL milk
100mL low-fat natural yoghurt

Method

1 Preheat the oven to 190°C/fan 170°C/gas mark 5 and line your muffin trays with paper cases.

2 Sift the gluten-free flour and baking powder into a mixing bowl. Season with salt and pepper then fold in the parsnips, carrots, Parmesan and nutmeg.

3 Beat together the eggs, oil, milk and yogurt and add this mixture to the dry ingredients. Fold together evenly then divide between your paper cases.

4 Bake for 20-25 minutes until well-risen, golden and springy to the touch. Cool slightly on a wire rack and enjoy warm.

5 Bake for 15 minutes until golden. Leave to cool on a wire rack. When the biscuits are completely cool, sandwich the two biscuits together with some chocolate spread.