Description
This gluten-free savory muffin recipe, born from a need for practical and nutritious homemade food, is a true kitchen lifesaver. Perfect for quick snacks, a different breakfast, or a dinner accompaniment, it's incredibly versatile and easy to make in under an hour. These muffins are fluffy inside with a lightly crispy crust, offering a delicious gluten-free option that doesn't compromise on flavor. Made with simple, wholesome ingredients, they are rich in protein and fiber, adaptable to various fillings, and guaranteed to be a family favorite.
Ingredients
3 large Eggs
1/4 cup Extra virgin olive oil
1/2 cup Milk (or plant-based drink)
1 cup Rice flour
1/4 cup Potato starch
1/4 cup Sweet cassava flour
1 tbsp Baking powder
1 tsp Salt
To taste Black pepper
1/2 cup Shredded mozzarella cheese
2 tbsp Chopped parsley
1 tbsp Chopped chives
1/2 cup Green corn (canned or fresh, optional)
1/4 cup Peas (fresh or frozen, optional)
1/4 cup Chopped tomato (deseeded, optional)
1/2 cup Shredded chicken breast (optional)
1/2 cup Chopped hearts of palm (optional)
Instructions
- Prepare the liquids: In a large bowl, beat the eggs with the olive oil and milk (or plant-based drink) until well combined. Use a whisk to thoroughly incorporate all liquid ingredients
- Add the dry ingredients: In another bowl, mix the rice flour, potato starch, sweet cassava flour, baking powder, salt, and black pepper. Ensure all dry ingredients are well combined before adding them to the liquids
- Combine the mixtures: Pour the dry ingredients into the bowl of liquids and gently mix with a spatula, just until incorporated. Do not overmix to avoid making the dough heavy. The goal is a uniform batter
- Incorporate the fillings: Add the shredded mozzarella cheese, parsley, chives, and your chosen optional fillings (corn, peas, tomato, chicken, hearts of palm). Mix gently to distribute the fillings throughout the batter
- Bake the muffins: Preheat the oven to 180°C (350°F). Distribute the batter into greased and floured muffin molds (or use paper liners). Fill each cavity about 2/3 full. Bake for approximately 20-25 minutes, or until golden and a toothpick inserted into the center comes out clean. Serve warm and enjoy!
Notes
Do not overmix the batter; mix dry and wet ingredients just until combined to ensure fluffy muffins. Use a spatula for gentle incorporation.
Preheat the oven properly to ensure uniform baking and a golden crust.
If using silicone muffin molds, greasing is not necessary. Always fill cavities about 2/3 full to allow for rising.
Use fresh, good quality ingredients, especially eggs and flours.
Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Muffins can be frozen for up to 3 months in a freezer-safe bag or airtight container. Reheat from frozen in a preheated oven at 160°C (325°F) for 10-15 minutes, or in the microwave for 30 seconds to 1 minute.
Serve with fresh coffee, natural juice, or herbal tea for breakfast/snack. For lunch/dinner, they pair well with a green salad, creamy soup, or roasted vegetables. Optionally, serve with homemade tuna pâté, hummus, or fresh cream cheese.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Baking
- Cuisine: American