Print

gluten free arugula cheddar muffins

  • Prep Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Description

Gluten-free savory muffins with arugula and cheddar.


Scale

Ingredients

  • 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

Instructions

  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.


Nutrition

  • 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

get my FREE ebook, The Best Weeknight dinners!

it includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!