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Gluten Free Egg Cheese Muffins with Apricot & Roasted Nuts

Västerbotten Cheese is one of the most refined flavours of Scandinavia. It’s Sweden’s own parmesan; imagine the richest, creamiest, most crumbly, exquisite English cheddar – that would be the alternative.

The flavour, intensity and aroma are perfectly complimented by sweet fruity apricots and butter roasted nuts. These gluten free egg cheese muffins are topped with pecans, almonds and pistachios.

Delicious gluten free Egg Cheese Muffins with Apricot and Västerbotten cheese, topped with butter roasted nuts.

Gluten Free Egg Cheese Muffins with Apricot & Roasted Nuts

(makes 12)

A handful (about 9) soft dried apricots OR 4 tbsp apricot purée, if you’d rather skip a step to make them even quicker.

90g nuts – a combination of pecans, almonds and pistachios, approximately equal portions of each)

2 tbsp unsalted butter

12 eggs

150g Västerbotten Cheese, Parmesan or a deliciously strong crumbly cheddar

2 tbsp full fat cream

½ tsp salt

Black pepper, freshly ground.

Delicious gluten free Egg Cheese Muffins with Apricot and Västerbotten cheese, topped with butter roasted nuts.

METHOD:

1) Pre-heat the oven to 200°C / 400°F

2) Put the apricots into a small pan and cover them – only just – with water. Bring slowly to the boil and then let them simmer on a low heat for about 10 minutes. Once the apricots are soft, pour off about a third of the water and leave the pan on the side to cool.

3) Once the apricots have cooled slightly, use a hand mix to pulp the apricots and water into a smooth purée. Set aside.

4) Meanwhile, melt 2 tbsp unsalted butter and tip it over the nuts, tossing them to coat evenly.

5) Cover a baking tray with baking paper and roast the butter coated nuts in the pre-heated oven for about 8-12 minutes until they (smell delicious and) start to get a slightly golden colour. Keeping an eye on them so they don’t burn. Put the roasted nuts aside to cool. Once cooled slightly, crush them – with a hammer or a food processor.

 

Now you’re ready to make the egg cheese muffins:

Turn the oven down to 175°C / 350°F.

6) Grate the cheese and line a 12 piece muffin tray with paper muffin cups.

7) Beat the eggs until light and fluffy.

8) Take 4 tsp of the apricot purée in the bottom of a clean bowl and slowly add the cream, stirring to loosen up the apricot purée and gradually combining the ingredients as you go.

9) Slowly pour the eggs into the apricot cream, beating continually to combine all the ingredients again. Season with the salt and a few grinds black pepper.

10) Pour the egg mix into the pre-lined muffin dish. Fill to about 2/3 full. Then divide the grated cheese between the 12 muffins, sprinkling it in to each over the egg. You may have a little egg mix left, top up any of the muffins that are less than 4/5 filled (don’t over fill).

11) Bake the egg cheese muffins in the pre-heated oven for about 7 minutes, until the tops just start to set. Take them out and generously sprinkle each muffin with the crushed nuts. Put them back in the oven for a further 8-12 minutes – until they have a nice golden colour and a toothpick inserted into the center of a muffin comes out clean.

Voila!

Enjoy them warm, cooled, or store in the fridge and serve chilled.

What’s your preference?

Gluten Free Egg Cheese Muffin with Apricot Västerbotten ost & Roasted Nuts

Linking up Gluten Free Egg Cheese Muffin with Apricot & Roasted Nuts to: #CookBlogShare#TastyTuesday & #TotallyTalentedTuesdays

15 Comments

  1. I want to taste that cheese! I saw it being used in a Swedish meatball recipe somewhere and it sounds amazing. I bet these muffins are addictive… Thanks for linking with #CookBlogShare

  2. I would love to eat these as a savouring morning snack or every breakfast! The flavour combination but be amazing, actually the first time I had cheese (well cottage cheese but it was a start) but it stuffed inside an apricot! Hehe

    • Ooh cheese in apricots, that’s perfect!
      …Cottage cheese or whatever 😀
      Thanks for the lovely comment x

    • Haha! I totally knew it as soon as I posted it 😉
      I WILL post something WITHOUT nuts one of these days too! …They’re just so bloomin’ delicious!

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