Gluten-Free Cheese Muffins

Makes 10 large muffins

1 ¾ cups of gluten-free flour

½ tsp salt

¼ tsp baking soda

1 Tbsp sugar

¾ cup of grated tasty cheddar

¼ cup of grated parmesan cheese

1 egg

½ cup of milk

½ cups of soda water

½ tsp cider (or white) vinegar

¼ cup of melted butter

Method

Combine flour, salt, baking soda, and sugar.

Add cheese and mix well with a wooden spoon.

Make a well in the middle of the flour mixture and add the melted butter. Combine the milk, soda water and vinegar - add to the mixture.

Add egg and mix well.

Grease non-stick muffin moulds and sprinkle with a little grated Parmesan cheese. Spoon mixture into the moulds and sprinkle extra grated cheddar cheese on top.

Bake at 205 degrees Celsius for 25 – 30 mins

Remove from oven, allow to cool and place on cake rack.

Refrigerate in an air-tight container.

To reheat, sprinkle with water and place in oven at 170 degrees Celsius for approximately 5 mins until heated through.