Best Gluten Free Whole Grain Cheese And Mustard Muffins Recipes

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

GRANOLA MUFFINS

Granola Muffins image

These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn't get eaten the first day and thaw them in the microwave.

Provided by Martha Rose Shulman

Categories breakfast, easy, side dish

Time 1h30m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup granola
1/2 cup low-fat milk
1 cup golden raisins
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large or extra large eggs
1/4 cup mild honey, such as clover
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
Sift together whole wheat flour, baking powder, baking soda, and salt.
In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 16 grams, TransFat 0 grams