Marvelous Gluten Free Cheese 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

GLUTEN FREE CHEESE MUFFINS

Gluten Free Cheese Muffins image

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

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

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

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