Cheese and sage cornbread muffins (gluten free, lactose free)

A quick recipe today for quick simple tasty savoury muffins. I am not the biggest fan of muffins, I tend to prefer savoury versions though and I love cornbread so gave these a go. I am glad I did too as they a lovely, I had them alongside salad and soups, often refreshing them in the oven and eating them warm perfect. These will keep for a few days in an airtight container, they also freeze well. Sorry for lack of photos, they got eaten!

Cheese and sage cornbread muffins

makes 10 smallish muffins

50g DF spread (I used pure)
150g GF plain flour (I used dove farm)
50g cornmeal
1/2 tsp salt
a pinch of cayenne pepper
2 tsp baking powder
1 tsp xantham gum
tsp dried sage
100g LF mature cheddar (I use arla lactofree)
250ml LF milk or soya milk
2 eggs

Preheat the oven to 180C/160FAN/GAS 4 and line a cupcake/muffin tin with muffin liners.

Into a large bowl add the flour, cornmeal, salt, cayenne, baking powder, xantham gum and sage and mix to combine.

Gently melt the DF spread over a low heat , then mix in the milk and the eggs.

Make a well in the centre of the dry ingredients, add the wet ingredients and mix until just combined. Finally mix in the cheese. 

Divide the muffin mixture evenly between the muffin cases and sprinkle the tops with a little extra grated cheese or some seeds.

Bake in the oven for ~2 minutes until golden and springy. Allow to cool in the tin for 5 minutes before transferring to a wire rack.