Best 2 Gluten Free Whole Grain Cheese And Mustard Muffins Recipes
Indulge in a delightful culinary journey with our exquisite Gluten-Free Whole Grain Cheese and Mustard Muffins. These delectable muffins are a symphony of flavors, boasting a perfect balance of sharp cheddar cheese and tangy mustard, all enveloped in a tender, fluffy whole grain muffin. Savor the irresistible aroma of freshly baked muffins, a tantalizing blend of herbs and spices that will awaken your senses. This recipe offers a step-by-step guide to crafting these delectable treats, ensuring a perfect outcome every time.
In addition to our featured Cheese and Mustard Muffins, the article presents a diverse collection of muffin recipes, each with its own unique charm. Discover the delightful Blueberry and Lemon Muffins, bursting with juicy blueberries and invigorating lemon zest. Craving something indulgent? Try the decadent Chocolate Chip Muffins, packed with rich chocolate chips that will satisfy any sweet tooth. For a healthier option, the Wholesome Zucchini Muffins are a delightful combination of moist zucchini, grated carrots, and a hint of cinnamon.
Whether you prefer savory or sweet, our article has a muffin recipe to suit every palate. With detailed instructions and helpful tips, we guide you through the baking process, ensuring perfect results every time. From the classic Cheese and Mustard Muffins to the indulgent Chocolate Chip Muffins, our recipes are sure to become your go-to choices for any occasion.
GLUTEN-FREE CORN-CHEDDAR MUFFINS
Rice flour, potato starch, and a little bit of tapioca starch sub in for all-purpose flour in this savory, gluten-free muffin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
- Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
- Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.
Nutrition Facts : Calories 152 g, Cholesterol 39 g, Fat 5 g, Fiber 1 g, Protein 5 g, Sodium 236 g
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
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will result in the best-tasting muffins. Choose whole grain flour, sharp cheddar cheese, and a good-quality mustard.
- Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups evenly: This will help ensure that the muffins bake evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will help ensure that the muffins are cooked through.
- Let the muffins cool before serving: This will help the muffins set and make them easier to handle.
Conclusion:
These gluten-free whole grain cheese and mustard muffins are a delicious and easy-to-make snack or breakfast option. They are perfect for on-the-go or for packing in lunches. With their combination of whole grain flour, sharp cheddar cheese, and tangy mustard, these muffins are sure to be a hit with everyone who tries them.
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