Nice for lunch, or a savoury snack for morning tea.
360g (2 ¼ cups) Gluten Free Cake and Biscuit Mix
5 level tsp Gluten Free Baking Powder
70g melted butter
1 ¼ cup milk
½ to 1 tsp curry powder (optional)
½ tsp salt
1 small onion, very finely chopped
1 cup grated tasty cheese
Melt butter, then whisk milk and eggs.
Add dry ingredients, cheese and onion and mix well.
Place in oiled muffin tins, filling at least ¾ full. (Makes about 10 – 12)
Bake at 230C for 15 – 20 minutes until firm and golden brown
Cool in tins for 10 minutes before removing to a rack.