Wicklewood's 3 Cheese and Broccoli Muffins (Gf) – a delicious recipe with flour, baking powder, xanthan gum, mustard powder, seasoning, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180.
2
Lightly oil the inside of a muffin tin.
3
In a large bowl, mix together the flour mix, baking powder, xanthan, mustard and seasoning.
4
Add the cheddar, parmesan and broccoli; gently combine with the flour mixture.
5
In a large jug, combine the milk eggs and oil together.
6
Add to the dry mixture and combine until just comes together.
7
(Don't over mix).
8
Line the base of each muffin mould with 1 tablespoon of mixture, flattening slightly if needed.
9
Place a teaspoon of the boursin in the centre of the muffin moulds.
10
Cover with remaining muffin mixture (ensuring that none of the cream cheese is exposed).
11
Bake in the middle of the oven for 25 minutes.
12
Serve warm or cold.
1786
kcal
Calories
125
g
Fat
107
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lb gluten-free flour, mix, 2 teaspoons baking powder, 1 teaspoon xanthan gum, 1 teaspoon mustard powder, and more.
Yes, Wicklewood's 3 Cheese and Broccoli Muffins (Gf) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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