Gluten Free Pizza Muffins
It’s been a busy couple of weeks as we plan our trip back home to Australia, we finish up work and pack up our lives once again. Fitness and baking healthy treats have been put on the back burner slightly as everything else has been higher on the priority list. However we are making a conscious effort to move when we can (lots of walking) and eating as healthy as possible. It’s important to still look after yourself when things get a little crazy, as there is nothing worse than getting run down when you need to be at the top of your game!
After months of baking sweet healthy treats, my husband begged me to make a snack that was savoury as he prefers something savoury over sweet most of the time. These gluten-free pizza muffins managed to hit the spot and a great substitute for the real thing!
Gluten Free Pizza Muffins (Makes 12)
1 cup brown rice or gluten-free flour
1/2 cup quinoa flour (you can use another half a cup of brown rice or gluten-free flour instead)
2 tsp gluten-free baking powder
1 cup roughly chopped antipasto mix, drained of oil (olives, sun dried tomatoes, pepper etc)
1/2 cup roughly chopped good quality ham
2/3 cup grated parmesan
3 eggs, lightly beaten
3 tbsp tomato paste
2/3 cup milk
Italian herbs, dried
Preheat oven to 180 degrees celsius. Sift the flour and baking powder into a mixing bowl. Make a well in the centre and add the eggs, milk and tomato paste, and mix until well combined (if mix is a little dry, add some more milk). Add the antipast0 mix, ham, 1/2 cup parmesan and a sprinkling of italian herbs and mix until combined. Place mixture into muffins tins and sprinkle to top of each muffin with a little of the remaining parmesan. Place in the oven and bake for approximately 30 mins.
Best served warm!
Tip: To make a vegetarian version, just omit the ham!