This quick mini muffin recipe can use different cheeses and/or herbs each time you make them. Feta and thyme, Parmesan and basil/oregano, Cheddar and parsley/chives.
Gluten Free Mini Cheese Muffins
These muffins take minutes to make and are delicious warm out of the oven. Thanks to friend Frances for the recipe. They freeze really well and defrost in minutes; but are best a little warm. Use a nonstick 24 mini muffin pan. Recipe makes 30 – 31 muffins.
Ingredients
- 1 egg 0 CHO
- 1/3 cup vegetable oil 0 CHO
- 2/3 cup milk 8 CHO
- 1.5 cups (180 gr) Bob’s Red Mill Tapioca flour (9 CHO/4 tsp) 162 CHO
- ¼ tsp. Salt 0 CHO
- 1 cup or (75 gr) grated cheese of your choice (Cheddar/Feta/Parmesan/etc). 0 CHO
- 1 tsp. dried herbs or 1 TBSP fresh 0 CHO
TOTAL CHO 170 CHO
- TOTAL WEIGHT 515 GRAMS
- 170 CHO DIVIDED BY 515 GRAMS = .33 CHO/GRAM
- 1 TBSP = 17 GRAMS (.33 CHO X 17 GRAMS) 5.61 CHO EACH
Instructions
- Pre heat oven to 400.
- No need to spray with cooking oil if you are using a nonstick muffin pan.
- In a blender or small food processor add the egg and oil.
- Next add the tapioca flour, cheese and salt.
- Pour milk into blender and pulse 3 – 4 times. Scrape down the sides with a spatula and stir to incorporate. *It is important not to over blend muffin batter.
- Place one TBSP of batter in each mini muffin. They will rise so don’t over fill or over cook. The bottoms will crisp up so the tops may look a little whitish, but they will be cooked through in 10 – 12 minutes, depending on your oven.
Awesome post! Keep up the great work! 🙂