Gluten Free Sweet Potato and Taleggio Cheese Muffins

Gluten free foods mustn’t be apologetic.
These muffins are a celebration of cheerful effervescence and lively exuberance.


Preheat oven to 160 degrees C.
You will need a 12 hole muffin tin.

1x large or 2x Small Sweet Potatoes. (Around 200g once peeled and grated)
200g Ground Almonds
80g Unsalted Butter (very soft)
1tsp Bicarbonate of Soda
3 large eggs
200g Taleggio Cheese (You can use any soft flavourful cheese that you love. Be courageous).
For the cheese ‘fans’ that sit on top, 150g parmesan or cheddar (whatever hard but meltable cheese you have in your fridge)

1 Peel and finely grate the sweet potato and add to a mixing bowl.
2 Add the ground almonds, very soft butter, eggs, bicarb of soda and give it a good mix. ( You can do this with a mixer or a wooden spoon. Make sure it is all incorporated.
3 Take 150g of the Taleggio cheese and squeeze off chunks (don’t exclude the rind – it’s edible and yummy) and dollop them into the mix – give it a gentle turn over with a spoon, but don’t try to break down any cheesey lumps or incorporate it. You want the chunks.
4 Grease a 12 hole muffin tin and scoop in spoonfuls of mixture until evenly distributed.
5 Bake for around 20 mins.
6 Meanwhile, grate the hard cheese and pile into 12 small piles on a flat baking tray. Place in oven for 10 mins until spread very very slightly golden. Allow to cool and crisp up.
7 Put your spare 50g of Taleggio cheese that you set aside earlier in a small bowl and give it a good mix to make it smooth. Place in a small piping bag and set aside(or you could just leave it in the bowl for now and scoop with a teaspoon later).
8 Once your muffins are baked and cooled, pipe a splodge of soft cheese (or just put a dollop on with a teaspoon).
9 Skewer your hard cheese crisps into the cheese dollop – make sure they stand up proud.
Serve with a fresh green salad and a glass of crisp white wine. And don’t even think about apologising!

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