At the end of last year, I was inspired to create a recipe for Cheese Muffins after having some absolutely delicious ones that were made by a colleague. His had a beautifully strong cheese flavour, more so than these ones I think! I use Parmesan Cheese in these muffins – if you have a suggestion of a stronger-tasting cheese that could also work, do let me know!
Although I use gluten-free flours for these muffins, they rise well. They are also light and fluffy. I find I get 9-10 regular-sized muffins from one batch.
These muffins are delicious if re-heated immediately prior to consuming. A dash of butter adds some extra flavour, too!
A lesson I learnt from the hot summer we are having is that cheese muffins are best stored in the fridge. Last time I made them, I had three left which I placed in a cake tin in the pantry. When I went to have one three days later, they were shrivelled and showing signs of mould!
Ingredients:
- 2 eggs
- 1 cup milk
- ½ cup brown rice flour
- ½ cup white rice flour
- ¼ teaspoon salt (if not adding bacon)
- ¾ teaspoon Xantham gum
- 2 teaspoons baking powder
- 1 cup grated Parmesan cheese
- 2 teaspoons finely chopped parsley
- ¼ cup finely chopped bacon (optional)
Method:
Line 9-10 regular size muffin tins with baking paper or muffin cases.
Lightly beat together the eggs and milk.
Stir in the cheese, parsley and bacon if adding.
Lightly mix in the brown rice flour, white rice flour, salt, Xantham gum and baking powder.
Spoon the mixture into the lined muffin tins and set aside while the oven heats.
Pre-heat the oven to 200°C.
Bake the muffins in the pre-heated oven for 15 minutes. Test with a skewer before removing from the oven. Due to the cheese in the muffins, the skewer may not come out completely clean but there should be no raw mixture present.
