These little gluten free muffins are delicious eaten straight from the oven, or served with a bowl of warming homemade soup.
Makes 14 muffins
Oven temp: 180 deg c/ 350F
Baking time: 18 mins
1 x Honeybuns Cornbread mix made up as per instructions on the pack.
1x courgette, chopped
4x roasted garlic cloves
100g grated parmesan
plus 40g parmesan for the topping
To make the roasted garlic
You can roast a couple of bulbs worth of garlic at a time. Peel the cloves, drizzle them in oil and roast in the oven at 180 deg C/ 350F for 25 mins. Chop 4 cloves and keep to one side for the recipe. You can blitz the remaining cloves into a puree and freeze.
To make the muffins
Pre-heat your oven. Brush a 12 hole (plus 2 extra holes) muffin pan with oil or melted butter.
Make up the cornbread mix as per the instructions on the pack in a large mixing bowl.
Add the milk, chopped courgette, grated parmesan and chopped garlic cloves to the muffin mix.
Fill each muffin hole 3/4 full with the mix.
Sprinkle extra grated parmesan over the tops of the muffins before baking.
Pop in the oven. They’re done when they are mid golden and spring back to the touch.