By nutritional therapist Christine Bailey 

A fabulous healthy snack and perfect for packed lunches. Full of Mediterrean flavours these are rich and satisfying. Delicious warm from the oven or served with bacon and grilled vegetables for a breakfast style brunch. These muffins are also gluten free, dairy free and suitable for vegetarians.

(makes 6-8 muffins)
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:
225g self raising gluten free flour
1 tsp gluten free baking powder
¼ tsp xanthan gum
½ tsp salt
80g hard cheese or low lactose cheese, grated
40g or 5 drained, bottled sun-dried tomatoes, finely chopped
8 olives, pitted and chopped
4 fresh basil leaves, finely chopped
75g dairy-free spread or coconut oil, melted
2 large eggs, beaten
1 tbsp sun dried tomato paste
150ml dairy-free milk or lactose free milk (check labels)

Method:
Preheat the oven to 180°C, gas 4. Line a muffin tin with paper cases.

Place the flour, baking powder, xanthan gum and salt into a mixing bowl and stir thoroughly. Add the dairy-free cheese, sun-dried tomatoes, olives and basil leaves and mix well.

Mix together the melted spread or oil, eggs, tomato purée and dairy-free milk.

Pour the egg mixture into the flour mixture and gently mix in. Spoon the mixture into the muffin cases.

Bake for about 25-30 minutes until golden brown. Allow to cool before serving.

Extracts from Beat the Bloat by Christine Bailey.

Ebook £7.50 available to purchase from Amazon.