These should be served freshly baked! Wonderful texture and taste. Goes well with tomato soup or anything else tomato based. Use any combination of olives, sundried tomatoes, pepper that you like, or maybe include some pickled red onion as well? Enjoy! The smell alone will impress any guest.

Makes 10 large muffins

400 ml gluten free flour
A dash of salt
2,5 tsp baking powder
100 g finely grated parmesan cheese
1 tsp dried thyme

3 large eggs
250 ml Greek yoghurt
100 ml finely chopped olives/sundried tomatoes/char grilled peppers

1. Oven at 200C
2. Bowl 1, mix the dry ingredients
3. Bowl 2, whisk the wet ingredients
4. Combine the two bowls
5. Spoon into muffin tins
6. Bake until done, about 12 minutes, depending on size of muffin tins.