Gluten-free cheese & sun-dried tomato muffins

These savoury gluten-free muffins are perfect for breakfast or brunch. Sprinkle parmesan on top for added cheesy flavour.

Gluten-free cheese & sundried tomato muffins

Gluten-free cheese & sun-dried tomato muffins

Servings: 9 muffins | Preparation time: 15 minutes | Cooking time: 25 minutes


  • 225g Schär Mix It! Universal
  • 1tbsp baking powder
  • 1tsp mixed herbs, dried
  • 100g matured cheddar cheese, grated
  • 50g sun-dried tomatoes, chopped
  • 85g salted butter
  • 150g 3.5% fat natural yoghurt
  • 2 medium eggs
  • Parmesan cheese, grated, for sprinkling


  1. Pre-heat the oven to 190°/170˚C Fan/Gas Mark 5. Put 9 muffin cases in a muffin tray.
  2. Sieve the Schär Mix It! Universal and baking powder into a bowl, stir in the mixed herbs, grated cheddar cheese and chopped sundried tomatoes.
  3. Melt the butter, and then lightly beat it together with the yoghurt and eggs. Stir until all the ingredients are mixed together.
  4. Add the yoghurt mixture to the flour mix and carefully fold in. Do not over mix.
  5. Place 2 dessert spoons of mixture into the cases. Sprinkle with parmesan cheese. Bake in the pre-heated oven for approximately 25 minutes until golden brown.
  6. Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold, why not make a batch and grab them in the morning for a tasty breakfast on the go!