One of my all time favourite baking recipes is for a Bloody Mary muffin, a savoury bake full of flavour. But with wheat flour this may not be for everyone and whilst gluten should not be entirely avoided in our diets it is generally better to keep it at a minimum. These are not sweet treats – if you want a sweet treat I suggest going for a full on cake with all the sugar and icing.
So, I hatched a plan to make a gluten free (and no added sugar) muffin. These are light and airy and provided you like the flavour of Bloody Mary, tomato with a bit of spice, these should hit the spot.
I found the original recipe on a Le Creuset recipe card I found in a shop and have modified it to work with the gluten free flour. The cream cheese and horseradish topping is not really necessary but in my opinion makes the finished muffin.
This recipe makes 12 fairy cake sized muffins. A bigger muffin tin will provide 6 but will take longer in the oven.
Ingredients (makes 12 small muffins):
- 200g gluten free white self raising flour (Doves Farm Freee)
- 3 large eggs
- 1 TBSP extra virgin olive oil
- 2 TBSP tomato puree
- 1 TBSP Worcestershire sauce
- 1 tsp Tobasco sauce
- Sun dried tomatoes
- 1 tsp celery salt
- 100ml water (or milk)
- Cream cheese and horseradish sauce for the topping
- Make the sun dried tomatoes – take 200g cherry or small vine tomatoes, cut in half and lay cut side up on a baking tray. Drizzle liberally with olive oil, some vinegar (white wine, sherry vinegar or apple cider vinegar) salt and pepper and put in a low oven. How low will determine how long. If I am ahead of the game I’ll leave them overnight with just the oven fan running and door open. If pushed roast them at 150C until they are soft and flavours have intensified – 30 – 45 minutes.
- Preheat the oven to 200C/180C fan/400F/gas 6 and grease your muffin tin.
- Put all the ingredients apart from the flour into a food processor or small food chopper and blend until well combined and the tomatoes are chopped up.
- Put the flour into a large bowl. Then pour in the liquid and mix well. You will see the mixture start to bubble – this is the raising agents in the flour starting to work, so quickly fill your tin. You should aim for approx 3/4 full.
- Then into the oven on middle shelf.
- Set a timer for 25 minutes then check – a wooden skewer should come out clean when they are done and they should have a slightly brown shell forming. If they need longer put them in for 2 minutes and check again.
- Make up the topping – do this to taste – just drop some cream cheese into a bowl and start mixing through the horseradish sauce. If you prefer, just use cream cheese. Garnish with a strip of celery.
These really need eaten on the day you make them – they do dry out.