Gluten Free Cheese Muffins Recipes

GLUTEN-FREE COTTAGE CHEESE MUFFINS

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin pan with a double layer of paper cases.
• Whiz the almonds in a food processor until really fine, then put in a bowl with the cottage cheese, flour, sun-dried tomatoes and baking powder. Grate in most of the Parmesan and pick in most of the thyme leaves.
• Lightly beat the eggs and add with the oil and 1 tablespoon of water. Season then lightly combine.
• Spoon the batter into the cases and grate over the remaining Parmesan and pick over the remaining thyme leaves.
• Bake for 30 to 35 minutes, or until risen and golden brown. Serve while warm or at room temperature.

MARVELOUS GLUTEN-FREE CHEESE MUFFINS

Steps:

• Combine first four ingredients in a large bowl.
• Add cheese and mix well.
• Make a well in the center of mixture. Add melted butter, then milk (to help cool down the butter some), and finally the egg.
• Stir until moistened, breaking up any flour chunks.
• Spoon into greased muffin tins. Fill 2/3 to ¾ full. Bake at 400 degrees Fahrenheit for about 25 minutes.

GLUTEN-FREE CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
• Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.
• Pour cream cheese mixture evenly over each crust.
• Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.

GLUTEN-FREE WHOLE GRAIN CHEESE AND MUSTARD MUFFINS

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.

GLUTEN FREE CHEESE MUFFINS

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.

GLUTEN-FREE HAM & CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees. Prepare 12 cup muffin tin by spraying with vegetable spray or lining with paper cups.
• In a large bowl, mix all dry ingredients together well.
• In a smaller bowl, beat the eggs. Crumble the ham into the eggs then add the other wet ingredients. Mix together.
• Add wet to dry and mix with a large spoon until the dry mixture is moistened.
• Fill muffin cups full.
• Bake at 400 degrees for 25 minutes. Remove from oven and let cool for about 10 minutes before handling.
• Must be stored in the refrigerator.