Gluten-Free Cheese and Onion Muffins

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Average Rating: 5 | Rated By: 1 users

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
  • Instructions

  • 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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