1 cup coconut flour
2 cups Gluten Free Self Raising Flour
1 gluten free chorizo (Hans makes GF chorizo) chopped finely
1 + 1/2 cups of grated cheese
1 cup chopped basil and rosemary
4 small eggs
1 + 1/2 cups rice milk
190gms melted butter
Place flours in a large bowl then add the chorizo, cheese and herbs. Stir to coat fillings in flour.
Make a well in the centre. Combine eggs, rice milk and butter, then pour into the dry ingredients. Mix gently until all ingredients are combined. Coconut flour absorbs a lot of moisture so if it seems a bit dry add a little more rice milk.
Place large spoonfuls into a greased muffin tin, (i used silicone patty cases and they fell out very easily) and bake at 180 degrees for 25 minutes. Less if making mini muffins.
Cool in for 10 minutes and then turn out on wire rack.