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

3 eggs

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.