Sun dried tomato and basil muffin, gluten free

Ingredients

• 40 g Sun-dried tomatoes
• 2 1/2 sprig Basil, fresh, chopped
• 50 ml Avocado oil
• 50 ml Buttermilk
• 100 g Gluten free flour mix
• 3 g Baking powder
• 1 pcs Egg
• 25 g Parmesan, grated

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 powder and parmesan.
4. Set aside.
5. In a separate mixing bowl, whisk together egg, buttermilk, oil and until combined.
6. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.
7. Stir in the tomatoes and chopped basil leaves.
8. When well-combined, spoon the batter to muffin tin, to 2/3 full.
9. Bake for 20-25 minutes or until firm to the touch.
10. Serve when cooled to room temperature.