Pizza Muffins/Muffin Pizzas (Gluten Free)

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• Step 1

  Pre-heat the oven to 180 C/350 F/Gas 4. Prepare a couple of muffin tins with muffin cases.

• Step 2

  Weigh and mix together the flours, xanthan gum, sugar, baking powder, bicarbonate of soda, salt and herbs, making sure any lumps are completely broken down.
  Add and stir in the Parmesan cheese.

• Step 3

  In a large bowl whisk together the soured cream, eggs and melted butter until fully combined and smooth.
  Add 60 ml passata and whisk again.

• Step 4

  Add the dry ingredients, cheddar cheese, sweetcorn and ham and fold-in until evenly combined.

• Step 5

  Spoon the mixture into the muffin cases (about two-thirds full) and smooth the tops. Then make a small dip in the centre of each.
  Divide the remaining passata between the muffins, spooning a little on to the top of each (the dip should help to hold it).

  Divide and sprinkle the mozzarella on top of the passata.

• Step 6

  Bake for 15 to 20 minutes until well risen and the top springs back to the touch (use the tip of a spatula or wooden spoon to test, so that you don't burn yourself on the cheese or tomato topping)

• Step 7

  Remove and place on a wire rack to cool, or enjoy warm, fresh from the oven.

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