Cheese and Parsley Muffins
  • 153gms/5oz white rice flour
  • 22gms/.8oz tapioca flour
  • 45gms/1.6oz potato starch
  • 150gms/5oz polenta
  • ½ tsp salt
  • ½ tsp sugar
  • 4 tbsp chopped parsley
  • ½ cup toasted pine nuts
  • 1 cup grated mozzarella cheese
  • 450mls/16 fl oz milk (lactose-free if needed)
  • 4 tbsp olive oil
  • 2 eggs, beaten
For the topping
  • 220gms/8oz cream cheese (lactose-free if needed)
  • 2tbsp sour cream
  • a few drops of Tabasco
  • a good pinch of salt
  • a few strips of smoked salmon
  • Parsley
For the muffins
  1. Heat oven to 180°C/350°F.
  2. Grease a 12-capacity muffin baking tin.
  3. Combine the dry ingredients well including the cheese, pine nuts and parsley.
  4. Whisk together the wet ingredients.
  5. Add the wet to the dry and combine.
  6. Spoon into the muffin tins and bake for 15-20 minutes.
For the topping
  1. Whisk together the cream cheese, sour cream, salt and tabasco.
  2. Pipe onto the top of the cooled muffins.
  3. Garnish with small strips of salmon and a tiny sprig of parsley.
  4. Eat while fresh or keep in the fridge and pop in the microwave for 20 seconds before eating. The muffin will soften up nicely but the cream cheese hasn't got time to melt.
Recipe by The Low Fodmap Diet at