Step 1

Preheat oven to 190C / 370F and grease a non-stick muffin tin with oil or use muffin liners, if preferred.

Step 2

Heat the olive oil in a frying pan and saute the onion and garlic for 5 minutes.

Step 3

Meanwhile, in a large bowl, stir together the gluten-free flour, polenta, chickpea flour, baking powder, salt and pepper.

Step 4

To the frying pan, stir in the pesto, cream cheese (or yoghurt), water and vinegar. Mix in the sundried tomatoes.

Step 5

Add the wet mixture to the bowl of dry ingredients and mix until well combined.

Step 6

Transfer the mixture to the muffin tins, filling each hole about three-quarters of the way up.

Step 7

(Optional) stir in a little extra pesto on top.

Step 8

Bake for 20-25 minutes until golden brown. Leave to cool before serving.