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
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Thesaru Pahan
[email protected]I'm not sure what went wrong, but these muffins were a disaster.
Margarita Ramirez
[email protected]These muffins were just okay.
NOMAN SATTAR
[email protected]I would not recommend this recipe.
Uros Culic
[email protected]These muffins were a big disappointment.
Shiminyi Fobongo
[email protected]I followed the recipe exactly, but the muffins didn't turn out right.
Gerard Hall
[email protected]The muffins didn't rise very well.
blessing magagula
[email protected]I found the mustard flavor to be a bit overpowering.
Ken Armstead
[email protected]These muffins were a little dry for my taste.
Ramesh Kumar Gyawali
[email protected]I'm not a big fan of mustard, but I really enjoyed these muffins. The cheese and mustard flavors were well-balanced.
Riah y
[email protected]These muffins are so good! I love the combination of cheese and mustard.
Md sajon Sajon
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Erin Wold
[email protected]I made these muffins for a party and they were a big hit! Everyone loved them.
Awais Technical channel
[email protected]I'm always looking for new gluten-free recipes, and these muffins fit the bill. They're delicious and easy to make.
Alexqurjd Jekdm
[email protected]These muffins are a great way to use up leftover cheese and mustard.
Vanissa Boston
[email protected]I was a little hesitant to try these muffins because I'm not a big fan of mustard. But I'm glad I did! The mustard flavor was subtle and it complemented the cheese perfectly.
Violet Mikita
[email protected]These muffins were really easy to make. I had them in the oven in less than 30 minutes.
shola odutola
[email protected]I love that these muffins are gluten-free and whole grain. They're a healthier option than traditional muffins, but they still taste just as good.
Ruwayda Benjamin
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were light and fluffy, with a crispy top and a moist interior. The cheese and mustard flavors were well-balanced.
andrew nyakundi
[email protected]These muffins were a hit with my family! My kids loved the cheesy, mustard flavor, and I appreciated that they were gluten-free and whole grain. I'll definitely be making these again!