Savory Gluten Free Muffins: Cheddar Breakfast Muffins
This recipe for savory gluten free muffins is quick, easy, and so simple. Made with aged cheddar and delicious thyme, these muffins are the perfect treat.
Servings: 17 Muffins
Calories: 160kcal
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Medium Bowl
- 1 Muffin Tin
- Muffin Liners
Ingredients
- 2 Eggs
- 1.5 tablespoon Thyme You can use fresh or dried
- 1 Cup Cheddar Cheese
- 1.2 Cup Flour I use gluten free King Arthur Measure for Measure
- ⅔ Cup Buttermilk
- ½ Cup Almond Flour As known as Almond Meal
- ¼ Cup White Sugar
- ¼ Cup Light Brown Sugar
- 2 teaspoon Baking Powder
- 7 tablespoon Unsalted Butter
- ½ Cup Greek Yogurt
Instructions
- Preheat your oven to 350°F: Meanwhile, in a large mixing bowl melt your butter in a large bowl and then mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the greek yogurt, and continue to whisk together.
- In a separate medium mixing bowl: whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, and thyme). Add half of the flour mixture into the wet ingredients and mix together, then add the buttermilk, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
- Fold in the cheese : with a rubber spatula and set aside. Line a muffin tin with muffin liners, and fill them ⅔ of the way up with the muffin batter. Set to the side.
- Bake: Place in the oven and bake for 30 minutes. When they are nice and gold on top, remove from the oven, take them out of the muffin tin and let them cool on a wire rack.
Notes
All of the notes regarding this recipe are in the Tips and Tricks Section!
Nutrition
Calories: 160kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 115mg | Potassium: 52mg | Fiber: 1g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg