Gluten-Free Cheese and Onion Muffins

These savoury muffins are light with melted cheese throughout and sweet onion flavour. Serving muffins instead of toasted bread for breakfast makes for a nice change


2 Tbsp (30 mL) extra virgin olive oil
1 organic large yellow onion, chopped
1 cup (250 mL) gluten-free brown rice flour
½ cup (125 mL) gluten-free corn flour
2 tsp (10 mL) gluten-free, aluminum free baking powder
½ (5 mL) tsp sea salt
1 ½ (375 mL) cups grated sharp cheddar or equivalent cheese
1 cup (250 mL) organic milk
1 organic egg
¼ cup (60 mL) chopped fresh organic parsley


Preheat oven to 400 F
Sauté onions in olive oil for 10 minutes, and then cool
Combine flour, baking powder, salt and cheese in a large bowl
Add milk, egg and parsley to onions and whisk together with a fork
Add wet ingredients to dry and mix until dry ingredients are covered, do not over mix
Spoon out batter into muffin tins lined with parchment paper baking cups and bake for 20 - 25 minutes
Transfer muffins onto a rack to cool

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