This Recipe Makes 6 Cupcakes
- 150g (5 oz) brown rice flour
- 2 eggs
- 100ml (4fl oz) milk
- 2 tbsp olive oil
- 50g (2oz) Cheddar cheese, grated
- 1 tbsp ground flaxseed
- 1 tbsp finely chopped fresh parsley
- 50g (2oz) cream cheese
Preheat the oven to 180C (350F/gas 4). Lightly grease a muffin tin.
Measure out the brown rice flour into a clean bowl and make a well in the centre.
Break the eggs into another bowl and pour in the milk and olive oil. Beat lightly together. Add to the brown rice flour and stir well. You should have a nice loose mixture. Add the grated Cheddar cheese, herbs and ground flaxseed and mix together with a spoon.
Spoon 1½ tablespoons of the mixture into each hole of the muffin or bun tin. Transfer to the preheated oven and bake for 15 minutes until the tops are a light golden colour.
Remove the cupcakes from the oven and place on a wire rack to cool. Once they are completely cool, spread a teaspoon of cream cheese on the top of each cupcake.
- Kcals/100g (4oz): 445
- Protein: 16%
- Fat: 20%
Top tip: If you are feeling in a particularly celebratory mood, you could pop a blueberry on top of each cupcake as an extra special treat.
Recipe from Lily’s Kitchen Founder Henrietta Morrison, 2012. Ebury Publishing: Ebury Press. P. 67 RRP £12