These Gluten Free Arugula Cheddar Muffins are ready in under 45 minutes and make the perfect breakfast or snack!

Gluten free arugula cheddar muffins

Lately I keep thinking about a post I wrote three years ago in March about seasonal cooking in spring in Vermont. To paraphrase, I said that it sucked was very challenging. Turnips, sweet potatoes, parsnips, cabbage. Yes I know these are fabulous ingredients. We have been getting a bag full (plus one highly coveted bag of perfect fresh sunflower sprouts) every week in our CSA. I know just how fabulous they are and I am making the most of them, really.

gluten free arugula cheddar muffinsIf I were a negative grouch I may say that the lack of local fresh produce right now takes the inspirational winds right out of my food-blogging sails. But I am not going to. I think it was in the intro to one of Alice Waters’ cookbooks where she had written about this time of year, and how it makes seasonal cooking so challenging. She said that it makes us appreciate the first green things that do push their way up out of the spring soil sooo much more. I am ready to do some appreciating. Believe me. I am.

gluten free arugula cheddar muffins healthyseasonalrecipes.comSince I am not really a negative grouch though, I am looking at this month, and April too for that matter, as more of an opportunity to share some recipes that I really love love love that I have been making for a long time, and I just haven’t seemed to get around to sharing them with you. This is one of them.

gluten free arugula cheddar muffinsThese savory muffins are so awesome I really have no idea why I haven’t shared them. Actually, I did run a whole-wheat variation of them in 2010. But I have been making them in their gluten-free incarnation since 2002. I started making them when I was a personal chef and one of my clients had a gluten-free diet because she had celiac disease. I had been frustrated with limited gluten-free bread options {this was 12 years ago, and GF diets were not very common and GF products were pretty niche.} I made these for her every week. Sometimes more than once a week.

gluten free arugula cheddar muffinsI adapted a recipe I had found by Jesse Ziff Cool in her cookbook Breakfast in Bed for savory muffins. It was a master recipe and then you could add in any savory ingredients you want. I changed it up a bit to make it gluten-free an a little lower in calories than her original version. In this case I used chopped arugula and shredded extra-sharp cheddar. They have such great texture.

gluten free arugula cheddar muffinsI recommend making a batch of these, and then freezing what you can’t eat in a day or two. Just pop one into the microwave to defrost for a few seconds.

gluten free arugula cheddar muffinsLink Love

I also want to tell you about a new idea I had. It is not really a new concept. At all. But it is new for me. When I think of it, I am going to include a few links to what I have been reading (and doing) that I think you may like. What do you think of that idea? Here is my first try:

How to make Almond Ricotta from Meg at Beard and Bonnet. {Vegan and Gluten-Free} So clever.

A very funny restaurant review and the amazingly beautiful clean eating recipe it inspired.

I finally read this. It has only been on my to-do list since, ohhhh… last spring. My biome thanks me. Yours will too if you haven’t read it yet.

I can barely deal with the food styling going on right here on the cover of this Surprise Inside Cake Cookbook. I can’t wait to see the inside of the book too. I envision it akin to learning a magic trick!

Oh my! Look at these Cauliflower Breadsticks from my girl Olena from ifoodreal. {Gluten Free}

I am really excited about this Best Food Photography group board I started on Pinterest. I just love the pins everyone has been adding to it. It is really shaping up to be quite a beautiful collection of images. Take a look.

Glory be! These high protein fluffy pancakes from my friend Liz at the Lemon Bowl have 18 g of protein and my name all over them.

Perfect light homemade ranch dressing from Taste Love and Nourish. Drizzle away on those tender spring lettuces, radishes and even on chilled crisp tender asparagus. That is whenever they make an appearance.

The lighting in these photographs is stunning. I am seeing this as a spark that will possibly become the next trend in lighting for food bloggers.

What spring produce are you looking forward to most? I’ll be back on Thursday with another new recipe and a giveaway, so be sure to come back! Hope you all have a great day!



gluten free arugula cheddar muffins

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Cuisine: American


Gluten-free savory muffins with arugula and cheddar.



  • 2 cups brown rice flour
  • 2 teaspoon baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 large eggs
  • 1 cup buttermilk or plain yogurt
  • 1/3 cup canola oil
  • 1 cup finely chopped arugula
  • ½ teaspoon chopped fresh rosemary
  • 1 cup shredded extra sharp cheddar, divided


  1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray or line with paper liners.
  2. Whisk rice flour, baking powder, sugar, salt and pepper in a medium bowl. Whisk eggs, buttermilk or yogurt and oil in a large bowl. Stir in arugula, ½ cup cheddar and rosemary. Add rice flour mixture and stir together until just combined.
  3. Divided batter among the prepared muffin cups. Top with the remaining ½ cup cheddar. Bake until puffed, golden and the centers are cooked through, 20 to 22 minutes.
  4. Let cool in baking pan 7 minutes before transferring to a cooling rack to cool completely.


  • Serving Size: 1 muffin
  • Calories: 189
  • Sugar: 3 g
  • Sodium: 157 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 4 g

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