Saturday, 31 May 2014

Gluten-free savoury muffins with sun dried tomatos, basil and olives

These days it's somewhat inevitable that in case you throw a party, there's bound to be at least one vegetarian. So, it was only fair to devise a vegetarian option to go with the cold smoked reindeer muffins I came up with for Philadelphia's recipe contest. I went for classic Mediterranean flavours of tomatos, olives and basil. And it was gooooooood. Take it from a ruthless carnivore!

Oh, and they're gluten-free too!

Depending on the size of your muffin tin this makes  12-22 

150 g butter
2 tbsp sugar
2 eggs
200 g Philadelphia garlic and herbs- cream cheese
1 dl milk
1 dl rice flour
1,25 dl potato starch
1,5 dl finely ground polenta/ yellow corn meal
1 tsp baking powder
1 tsp bicarb
1 dl sun dried tomatos, chopped 
handful of basil leaves, chopped (about 1/2 dl when chopped) 
1/2 dl black olives, chopped and drained (about 8-10 olives)
1/2 tsp black pepper

To decorate: 200 g Philadelphia garlic and herbs- cream cheese, cherry tomatos and/or basil leaves

Cream softened butter with sugar. Then add eggs, one at a time, continuing to beat. In another bowl mix cream cheese with milk until smooth and pour into the mixture. Combine the dry ingredients and add those into rest of the ingredients. Fold in reindeer and red onions. Season. There's no need for salt as cold smoked reindeer is that salty.

Spoon into the muffin tins. Those silicone ones totally rock - no need for greasing or lining with paper - nothing sticks to them! Bake at 200° for 15-25 minutes (depending on the size of your muffins). Check the doneness with a skewer - a little moist is perfect. Cool and decorate as you want.




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