Wheat free mini muffins Recipe

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makes:

12

Skill:

easy

Cost:

cheap

Total Time:

00:30

Prep:

00:05

Cooking:

00:25

Wheat free mini muffins are stuffed with Parma ham and button mushrooms to make gluten free canapes that are so easy to make

Ingredients

  • 6 slices Parma ham or prosciutto
  • 10g butter
  • 100g button mushrooms, finely sliced
  • 2 medium eggs, beaten
  • 3tbsp milk
  • 1/2tsp English mustard
  • 50g Cheddar, grated

Method

  • Preheat the oven to 190C/Gas 5. Halve the lengths of Parma ham and use each half to roughly line an oiled 12-hole silicon mini muffin tray.

  • Melt the butter in a frying pan, add the mushrooms and fry for 10 mins until golden.

  • Mix the eggs, milk, mustard and cheese into the mushrooms and season. Pour into the lined muffins and bake for 10-15 mins until risen and set.

More Recipe Ideas

Top Tip

Make up to 2 days in advance, reheating in a hot oven for a few mins.