GF Leeks & Goat Cheese Muffins
An easy and full of flavor recipe for my GF friends!
To tell you how succulent these muffins are, when I made them at home no one noticed I had used GF flour (from Bob’s Red Mill, of course)!
I have been following Erika, “Se Faire Plaisir Au Quotidien”, for a couple of years now, and this recipe is one of my favorite as she makes mostly healthy desserts now.
You will love this recipe!
Bon Appétit!
GF Leeks & Goat Cheese Muffins
These muffins are so flavorful that no one will notice they are actually Gluten-Free!
Equipment
Ingredients
- 2 leek stalks (chopped)
- 3 oz (85 g) milk (2% or almond)
- 2 eggs
- 2 tbsp Tuscan Oil, divided (LINK under equipment)
- 4 oz (100 g) goat cheese (sliced)
- 4.5 oz (125 g) GF flour (Bob's Red Mill)
- 1 tsp (6 g) baking powder
- salt/pepper (season to taste)
Instructions
- Preheat oven at 350F/180C, and heat a frying pan on medium.
- Chop and wash rigorously the leeks stalks under cold water. Drain in the colander.
- In your frying pan, pour 1 tbsp of Tuscan Oil and add the chopped leeks. Cook on medium heat until almost cooked (5-10min)
- In a mixing bowl, whisk together eggs, milk, tuscan oil and salt/pepper.
- Slowly, add GF flour and baking powder. Whisk until smooth.
- Finally add the cooked leeks.
- Using a mini ladle, pour half of the batter in the Flexipan®, add a slice of goat cheese, then cover with the remaining of the batter.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 20min)
- Once your muffins are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy!
YouTube Video
Nutrition
Serving: 5g | Calories: 97kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 370mg | Potassium: 47mg | Sugar: 1g | Vitamin A: 357IU | Calcium: 202mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
