Savory Gluten Free Spaghetti and Cheese Muffins

Muffins are great as a snack, in a lunch box, or to dip in soups and stews... These spaghetti and Cheese muffins are a favorite of mine!... Just like mama use to make.. Well without the wheat!

Gluten Free Spaghetti and Cheese muffins

Ingredients:

Gluten Free Spaghetti3 Cups of Orgran Self Raising Flour
1 Cup Of Caster Sugar
2 Eggs lightly Beaten
2x220g Cans of Orgran Spaghetti in Tomato Sauce
90g Melted Butter or Olive Oil
3/4 Cup of Tasty Grated Cheese
1 Cup Milk

Method:

Preheat the Oven to 210 Degrees Celsius. Great a 12 hole 1/2 cup muffin tin.

Sift flour into a large bowl, ad stir in the sugar, make a well in the center of the flour, (mix together the eggs, milk and melted butter) Pour the wet mixture into the well, and mix immediately. Use a wooden spoon to mix gently, until just mixed, then add the spaghetti and cheese, fold this in lightly so as not to over beat.

The mixture can be a little lumpy, this is fine! Spoon the mixture into the muffin tin, Bake for 15-20 minutes until your skewer comes out clean. Cool the muffins on a wire rack, then eat, or freeze, the best thing about gluten free food is they defrost remarkably well.

Tip: If you find a good recipe on the side of a gluten free baking mix, be sure to write it down, there are always a few goodies!

Buy Your Ingredients At Oamaru Pharmacy