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Gluten Free Cheese Muffins

These Gluten Free Cheese Muffins are a warm, cheesy delight perfect for breakfast, snacks, or light lunches, offering quick preparation and fluffy texture.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast, Light Lunch, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten free all-purpose flour Make sure it contains xanthan gum for better texture.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Wet Ingredients
  • 1/2 cup milk Dairy-free alternatives like almond or coconut milk are acceptable.
  • 2 large eggs
  • 1/4 cup olive oil or melted butter
Cheese
  • 1 cup shredded cheese (cheddar or your choice) Experiment with different cheeses like mozzarella or feta.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, combine the gluten free flour, baking powder, salt, and black pepper.
  3. In another bowl, whisk together the eggs, milk, and olive oil or melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the shredded cheese until well distributed.
  6. Divide the batter evenly between muffin cups.
Baking
  1. Bake in the preheated oven for 25-28 minutes, or until the muffins are golden brown.
  2. Let cool slightly before serving, and enjoy the cheesy goodness!

Notes

These muffins are best enjoyed warm and can be served with a light salad, soups, or topped with salsa or avocado. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. They freeze well for up to 3 months.