Gluten Free Cheese Muffins
The chef at the resthome where I work, adapted a basic muffin recipe just for myself and another employee. They taste great and will be a welcome addition to my kids lunchboxes and to eat with soup in the winter.
- Ready In:
- 2 cups grated tasty cheese
- 1 1⁄2 cups rice flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1⁄2 teaspoon cayenne pepper (optional)
- 1 egg
- 1 cup milk
- Beat egg and milk together very well.
- Mix all dry ingredients and cheese together.
- Add wet ingredients to dry ones.
- Don't overmix.
- Bake at 210 deg C for approximately 12 minutes.
- Diced bacon, onion, parsley and corn kernels can be added to an extra savoury and high protein muffin.
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I would call these a biscuit. A very delicious biscuit. As a biscuit, needed a bit of butter inside. Added a bit of bacon and soaked in wet ingredients for half an hour like another reviewer. Also added a dash of garlic powder. Cayenne was a bit too much for me, next time I will half it. Made 12 in standard muffin tin. Probably closer to 20 minutes for that size although my oven is on the fritz.
I made these using the basic recipe and added in some chopped red onion, chopped red pepper, chopped parsley, corn kernels and chopped bacon. They were a little dry once cold so next time I will add in some chopped tomato or top each muffin with half a cherry tomato before cooking. These were great sliced through and spread with butter :) I took them to my Book Club meeting and no one knew they were gluten free. <br/>Thanks for a very versatile recipe.
Well, my husband and I liked them hot out of the oven! Tomorrow they will be put to the school lunch test for our 6 year old. I would definitely use sharper cheese next time, but used what I had (marble). I used a GF rice/tapioca/potato starch blend and 1tsp of Xanthan. I look forward to adding maybe green onions and sausage bits or similar. A great basic recipe that only takes minutes to prepare! Thank you!