Pesto, Sun-dried Tomato & Cheddar Savoury Muffins

Preheat the over to 170C (fan) and line a 12-hole muffin tin with muffin cases.

Sift the gluten free flour, bicarbonate of soda, salt and garlic powder into a large bowl. Stir well to ensure the bicarb is distributed evenly throughout the flour and then set the bowl aside.

In a second bowl, mix the eggs, milk, yoghurt, lemon juice, vegetable oil and pesto until they are well combined.

Pour the wet ingredients into the bowl with the dry ingredients and beat with a wooden spoon or spatula until you have a smooth batter.

Grate the cheddar cheese onto the batter and add the chopped sun-dried tomato. Stir both through the mixture until they are distributed evenly.

Spoon the muffin batter into the muffin cases and bake at 170C (fan) for 25 minutes.