Cheese, courgette and tomato muffins

We’ve been trying a bit of a liver detox, so had a week without booze, caffeine, dairy, refined sugars, and refined carbs. As I’m not really very familiar with gluten-free cooking and whatnot, that basically meant no baking…. Gah! No sugar! No bread! No cake!

We ended today though, so I made some brownies and these savoury muffins. CHEESE! WHITE FLOUR! They also included courgette and tomatoes from our garden – the tomato plants are really churning out the fruit now, so it worked out well.

From this recipe. It didn’t specify what you did with the cheese, so I just grated it. Plus, it says “Grease 14 muffin moulds” – well, I don’t know how small their muffin tins are, but it only made 12 small ones for me, kinda scone size. So for these quantities I’d suggest maybe making only 9 in the medium sized muffin moulds. I also bunged in some cayenne or chili, bit of paprika and black pepper to spice them up a bit. Pleasant as a detox-breaker, but nothing spectacular.