Gluten Free Whole Grain Cheese And Mustard Muffins Food

GLUTEN-FREE WHOLE GRAIN CHEESE AND MUSTARD MUFFINS

Gluten-Free Whole Grain Cheese and Mustard Muffins image

A savory muffin with a delicious strong flavor.One of my favorite savory muffins. Add the nuts if you want more texture, but they have plenty without them. Because the cheese and mustard add such a nice strong flavor, I don't mind using a gluten-free blend that includes bean flour in these muffins because I don't really taste the bean flour.

Provided by Martha Rose Shulman

Categories breakfast, weekday, appetizer

Time 45m

Yield 12 muffins (1/3 cup capacity cups)

Number Of Ingredients 12

Ingredients

70 grams (approximately 1/2 cup) millet meal (you can grind the millet in a spice mill)
70 grams (approximately 1/2 cup) cornmeal
140 grams (approximately 1 cup) gluten-free whole grain mix or gluten-free all purpose mix
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3 1/2 grams (rounded 1/2 teaspoon) salt
2 eggs
40 grams (2 tablespoons) Dijon mustard
300 grams (1 1/4 cups) buttermilk
75 grams (1/3 cup) canola or grape seed oil
115 grams (1 cup, tightly packed) grated sharp cheddar cheese
50 grams (1/2 cup) chopped walnuts

Steps:

Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
In a separate large bowl beat together the eggs, mustard, buttermilk and oil. Quickly whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the cheese and walnuts.
Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 337 milligrams, Sugar 1 gram, TransFat 0 grams

HAM & CHEESE BREAKFAST MUFFINS

Ham & Cheese Breakfast Muffins image

My kids Love these muffins, I just keep them frozen and microwave them in the mornings for a quick and easy and above all healthy breakfast.

Provided by angela_baker

Categories Breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

4 eggs
3/4 cup milk
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups whole grain bread (about 5 slices)
1 cup shredded cheese (your choice)
1/2 cup diced deli ham
12 cherry tomatoes

Steps:

1. preheat oven to 350* . Line muffin tins with parchment liners or silocone liners or butter very generously.
2.In a large -- Read Morebowl whisk eggs and milk, mustard and salt and pepper together. stir in bread, cheese and ham until evenly coated with egg. spoon into muffin tins pressing gently and drizzling any left over liquid in bowl. press 2 tomato halves cut side up on top of each muffin.
3. Bake for 25 minutes or until golden and puffed and a knife inserted comes out clean. Let cool for 10 minutes on rack. serve hot.
muffins can be cooled , wrapped and refridgerated for up to 2 days or frozen for 2 months. Reheat in microwave on medium for 1 to 2 minutes.

Nutrition Facts : Calories 74.3, Fat 4.8, SaturatedFat 2.4, Cholesterol 71.5, Sodium 213.1, Carbohydrate 2.8, Fiber 0.3, Sugar 0.7, Protein 5

HAM N' CHEESE MUFFINS

Ham N' Cheese Muffins image

Make and share this Ham N' Cheese Muffins recipe from Food.com.

Provided by daisygrl64

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly grounded
1 pinch cayenne pepper
1 extra large egg
1 cup milk (not fat free)
1/4 cup unsalted butter, melted (no substitutes)
2 tablespoons brown mustard
3/4 cup sharp cheddar cheese, shredded
3/4 cup smoked ham, finely chopped

Steps:

preheat oven to 400*F and prepare muffin tins.
in large bowl, shift together flour, baking powder, salt, black pepper and cayenne pepper.
in a separate bowl beat egg, milk, butter and mustard; stir into flour mixture. stir in cheese and ham.
spoon into prepared muffin tin and bake for 20 minutes or until fully risen and browned.

Nutrition Facts : Calories 159.1, Fat 7.6, SaturatedFat 4.6, Cholesterol 40.9, Sodium 249.2, Carbohydrate 17.3, Fiber 0.6, Sugar 0.1, Protein 5.2

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