Mushroom stuffed muffin, gluten free

Ingredients

• 50 g Mushroom, diced
• 1 1/2 tsp Thyme, dried
• 4 tbsp Olive oil
• 130 g Gluten free flour mix
• 75 g Coconut yogurt
• 1 1/2 pcs Large, free range egg
• 40 g Onion, finely chopped
• 1/2 pinch Pepper, black ground
• 1/2 tsp Baking powder
• 1/2 pinch Salt, table

Method

1. Heat up a frying pan.
2. Add 2 tbsp oil, and saute onion, the mushroom with a pinch of salt, black pepper and 2 tsp thyme.
3. When the mushroom is soft, and all the water evaporate.
4. Let it cool down.
5. Preheat the oven to 200 degrees celsius.
6. Line 12 muffin holes with paper patty pans.
7. Mix the egg with oil.
8. Sift the flour into a bowl.
9. Combine the flour with 1 tsp thyme and backing powder.
10. Make a well in the centre and gently pour in egg and oil mix and the mushroom, mix and fold gently to combine (the batter should still be lumpy).
11. Divide the mixture between the 12 paper patty pans.
12. Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
13. Transfer to a wire rack to cool.