Gluten Free Whole Grain Cheese And Mustard Muffins Food
GLUTEN-FREE WHOLE GRAIN CHEESE AND MUSTARD MUFFINS
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
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
MARVELOUS GLUTEN-FREE CHEESE MUFFINS
Muffins are so easy to make and these Marvelous Gluten-Free Cheese Muffins are a wonderful accompaniment to any meal! They're fantastic with soup and chili. I also like making them as mini muffins and serving them with tea, too.
Provided by Shirley Braden
Categories Breads
Number Of Ingredients 8
Steps:
- Combine first four ingredients in a large bowl.
- Add cheese and mix well.
- Make a well in the center of mixture. Add melted butter, then milk (to help cool down the butter some), and finally the egg.
- Stir until moistened, breaking up any flour chunks.
- Spoon into greased muffin tins. Fill 2/3 to ¾ full. Bake at 400 degrees Fahrenheit for about 25 minutes.
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.
Provided by jackandfiona
Categories Quick Breads
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 368.7, Fat 17.4, SaturatedFat 10.6, Cholesterol 82.9, Sodium 813.6, Carbohydrate 36.6, Fiber 0.9, Sugar 2.4, Protein 15.7
GLUTEN-FREE HAM & CHEESE MUFFINS
These are great for a quick breakfast, with soup for lunch or an afternoon snack. They are kept in the fridge, but can be wrapped in wax paper and reheated quickly in the microwave. Try other spices or cheeses for a different taste. Bake in a mini muffin tin for appetizers.
Provided by southsturgeon
Categories Breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Prepare 12 cup muffin tin by spraying with vegetable spray or lining with paper cups.
- In a large bowl, mix all dry ingredients together well.
- In a smaller bowl, beat the eggs. Crumble the ham into the eggs then add the other wet ingredients. Mix together.
- Add wet to dry and mix with a large spoon until the dry mixture is moistened.
- Fill muffin cups full.
- Bake at 400 degrees for 25 minutes. Remove from oven and let cool for about 10 minutes before handling.
- Must be stored in the refrigerator.
Nutrition Facts : Calories 179.7, Fat 8.6, SaturatedFat 3.7, Cholesterol 53.6, Sodium 433.9, Carbohydrate 18.2, Fiber 1.2, Sugar 0.5, Protein 7.6
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