Name: Gluten Free Cheese Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6-8 serving(s)
Ingredients: 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

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Recipe by jackandfiona

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Gluten Free Cheese Muffins created by courtneydunevant_76

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:: 22mins
Serves:
Units:

Nutrition Information

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ingredients

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

directions

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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RECIPE MADE WITH LOVE BY

@jackandfiona

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@jackandfiona

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"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."

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question by stephunnylol

11/10/2021

Is this recipe for mini-muffins or regular size muffins? How many does it make?
review by Marci C.

11/16/2017

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.
review by Jen T

9/18/2014

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.
photo by courtneydunevant_76

9/12/2013
review by spokesgirl

6/6/2013

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!