Herb Muffin Loaf
From illiah 14 years ago
- 1h to make
- Serves 6 muffins
perfect at breakfast for those who can't eat or don't like breakfast cereals. Tastes significantly better when warmed but can be eaten cold too. For those who can't eat egg, you should be able to use a substitute but I haven't tried it myself.
Ingredients
- 225 g gluten free self-raising flour of choice shopping list
- 60 g grated cheese (only if you can eat cheese - I can't so don't use it and it still tastes good) shopping list
- 2 tbsp oil shopping list
- 2-4 tbsp herbs of choice (try chives especially if you're adding cheese, other suggestions are: mixed herbs, parsley, oregano, basil, romsemary, thyme, marjoram) shopping list
- 2-4 cups of milk - lactose free if lactose intollerant (amount of milk is up to your preference - I add enough to make the mixture runny because it gives it a better texture at the end but since its a muffin mixture, its not actually meant to have that much) shopping list
- 1 egg shopping list
How to make it
- weigh out flour and mix in herbs of choice (the more herbs you use, the more flavoursome, particularly if you're not adding cheese)
- mix in cheese if you're using it
- in a separate bowl, beat eggs and oil then mix in milk (you can mix them straight into the flour mixture if you prefer but I thought i'd at least write the correct method)
- mix milk mixture into the flour mixture. add extra milk if required to obtain desired consistency
- pour into either a muffin tin or a loaf tin
- bake in oven at 180 degrees C for 40 mins (you'll probably need less if you have a decent oven so try 20 mins and then keep checking until an inserted squewer comes out clean - can be hard to tell if you've used cheese so just be aware of that)
- when done, turn onto a cooling rack (or chopping board or whatever you chose) and enjoy when cooled enough to eat (keeps in the fridge for about 3 days and can also be kept for a lot longer in the freezer)
- if you used a loaf tin, when its cooled, you can cut it into slices
- can be served warm or cold, with or without butter or a spread. can also be used as a bread substitute for sandwhiches so you can top with your favourite fillings
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