Ingredients
-
2
-
1 1/2
-
2
-
1
-
1
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
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 , I would call these a biscuit A very delicious biscuit As a biscuit, needed a bit of butter inside Added a bit of bacon and soaked in wet ingredients for half an hour like another reviewer Also added a dash of garlic powder Cayenne was a bit too much for me, next time I will half it Made 12 in standard muffin tin Probably closer to 20 minutes for that size although my oven is on the fritz , I made these using the basic recipe and added in some chopped red onion, chopped red pepper, chopped parsley, corn kernels and chopped bacon They were a little dry once cold so next time I will add in some chopped tomato or top each muffin with half a cherry tomato before cooking These were great sliced through and spread with butter 🙂 I took them to my Book Club meeting and no one knew they were gluten free
Thanks for a very versatile recipe
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Steps
|
1
Done
|
Beat Egg and Milk Together Very Well. |
|
2
Done
|
Mix All Dry Ingredients and Cheese Together. |
|
3
Done
|
Add Wet Ingredients to Dry Ones. |
|
4
Done
|
Don't Overmix. |
|
5
Done
|
Bake at 210 Deg C For Approximately 12 Minutes. |
|
6
Done
|
Diced Bacon, Onion, Parsley and Corn Kernels Can Be Added to an Extra Savoury and High Protein Muffin. |
