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."
photo by courtneydunevant_76
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
6-8
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
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.
Questions & Replies
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Is this recipe for mini-muffins or regular size muffins? How many does it make?
Reviews
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GREAT recipe... -
Great recipe! I made these for a dinner when one of the guests has celiac disease. They were awesome, and no one else knew they were gluten-free! I had to give out the recipe. They were super easy to make and made 12 muffins. -
Amazing and easy too! I made 17 mini muffins, 5 mini pizzas and breadsticks, so far. Added 1 1/2 tsp. x-gum, 1 tsp. Italian seasoning, skipped the cayenne. Put pepperoni in the mini muffins. Next try will be muffins with crumbled bacon. Thanks for a fantastic recipe! -
9/2009 Made these last night. There are 3 in our family and there were NO muffins left! Had them with a yummy soup of broth, mild Italian sausage, root vegetables and chopped swiss chard. I did take the advice of other reviewers and used garlic and Italian seasoning, and the guar gum. I prepared the wet and dry ingredients and added about 20 red pepper flakes along with 2 Tablespoons Costco bacon bits to the wet ingredients and let it set for about 30 minutes before final mixing and baking. Baked in a cast iron muffin pan (preheat, add 1/8 tsp butter to each cup; add batter). Cast iron gives a wonderful, delicate crisp to the outside of the muffins. This is a keeper!! Thanks for sharing. Mary Anne chef 1225333 -
I made these using a rice based cheese, which historically hasn't had great results for me. To my surprise the savory dough transfomed the "just a bit off real cheese" cheese to something fantastic. I see a lot of these in my future :)
see 11 more reviews
Tweaks
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These have a wonderful taste the way I made them but they were a little dense and completely stuck to the muffin liners I used! They are mostly cheese. Very moist inside, and lightly crisp on the outside as described perfectly by another reviewer. These are not healthy but neither allergenic for us. I followed the suggestion of another reviewer and added 1 1/2 tsp guar gum to be corn free. Maybe they don't need it as the cheese is so gooey it may even have made them more dense? I did substitute 1 tbls organic apple cider vinegar last minute into the wet ingredients instead of baking powder. I think I should have added a little baking soda making that substitute. I used Monterey Jack cheese and chopped up 1/2 cup sweet onion which was nice but not pronounced at all. I did not use cayenne out of preference but substituted garlic salt for the salt. I totally do not feel these would be better with any butter on top like a reviewer mentioned she did. I would be overkill to an already fat drenched muffin. Not sure if I will try these again. If I do I will definitely not use muffin liners and probably not add a gum to see if that makes a good difference! Made for Nuffin But Muffin Tag Game - 10/10 in KK's forum. -
We just recently found out our 17 year old daughter has a wheat allergy.Recipezaar has been a Godsend for a picky eater. We made these muffins the other night. I substituted garlic powder for the cayenne pepper and added some italian seasonings. When they came out of the oven I brushed the tops with melted organic butter substitute. My daughter thought they tasted just like the biscuits she used to be able to eat at the Red Lobster. My husband loved them also. Thanks alot for the help!
RECIPE SUBMITTED BY
I'm a part time at home Mom with two beautiful girls aged 10 and 13, who take after their mother and love to cook also. I love trying out new recipes, especially those that are light, healthy and have lots of flavour. My passion in life is to help woman grow into their potential, which I do through mentoring in my local church. For fun I enjoy reading, mosaics, gardening and having coffee with friends. My pet peeves - political correctness and blame shifting.
