( MAKES 18 )
The muffin holes can be lined, if preferred.
- Preheat the oven to 200C. Lightly spray an 18-hole mini muffin pan with oil.
- Place the buttermilk, egg, cheese, herbs and shallot in a large bowl. Mix well.
- Stir in the flour. Spoon into the muffin holes.
- Bake for about 15 minutes, until risen, golden and cooked. Best served warm.
The puffs can be reheated in the microwave.
See more of Jan's gluten-free recipes: