These festive muffins contain the classic pairing of cranberry and stilton and are a delicious savoury snack to enjoy over Christmas.
We used stilton for our muffins; but they would work well with any cheese left over from a Christmas cheeseboard. If you’ve got any cranberry sauce going spare, try adding a couple of teaspoons to the mix.
Suitable for gluten free
Makes 10 to 12 small muffins
50g brown rice flour
1/4 tsp salt
1tsp gluten free baking powder
200g butter, melted
2 tbsp milk
70g dried cranberries
Pumpkin seeds, for topping
Preheat the oven to 180°C/350°F/Gas 4 and line a 12-hole muffin tin with paper cases.
Add the dry ingredients into a mixing bowl and add the eggs. Whisk briefly with a handheld mixer before adding the melted
butter and milk. Whisk again to make a smooth batter.
Roughly crumble the stilton (you want a mixture of small and large bits) and add to the batter with the dried cranberries. Gently stir until well mixed. If you like, you can toss the cranberries in 1 tbsp of gluten free flour before adding them to the batter – this will help stop them sinking during baking.
Split the mixture between the cases and scatter a few pumpkin seeds over each one. Pop into the oven and bake for 18 to 20 minutes until golden brown and a skewer comes out clean.
Remove from the muffin tins and pop onto a wire rack to cool before eating. Can be enjoyed either hot or cold!
For more festive recipes, why not take a look at our Mincemeat Crumble Slice?