Ham and feta muffin, gluten free

Ingredients

• 30 g Feta, diced
• 75 g Ham, diced
• 120 ml Whole milk
• 40 ml Olive oil
• 140 g Gluten free flour mix
• 1 pcs Egg
• 1 tsp Oregano, dried
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 pinch Salt, table

Method

1. Preheat oven to 180°C.
2. Line 12 muffin holes with paper patty pans.
3. In a large mixing bowl, whisk together flour, baking soda, baking powder and oregano.
4. In a separate mixing bowl, whisk together milk, egg and oil until combined.
5. Add the leek and ham to the wet ingredients.
6. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.
7. When well-combined, spoon the batter to muffin tin, to 2/3 full.
8. Bake for 20-25 minutes or until firm to the touch.
9. Serve when cooled to room temperature.