Skip to content
Home
Bridget's 28 Day Meal Plan
Bridget's Healthy Air Fryer Secrets - 50+ recipes
Bridget's Healthy Breads and Pastries - 32 Gluten Free Recipes
Bridget's Healthy Treats eBook - 30 Guilt Free Desserts
Bridget's Healthy Veggies eBook: 50 plant based, vegetarian and vegan recipes
Bridgets Healthy Christmas - 50 Festive Recipes for the Christmas and Party Season
Bridgets Stage 2 GUT FAST meal plan
Inulin (500g) - 100% Pure As Inulin Powder, Prebiotic Chicory, Tested + Certified
Contact Us
  • Account
  • Search
Cart

Your cart is empty

Welcome To Bridget's Healthy Kitchen

  • HomeHome
  • Shop NowShop Now
  • BlogBlog
  • About BridgetAbout Bridget
  • Contact UsContact Us
  • Privacy PolicyPrivacy Policy
  • Terms Of ServiceTerms Of Service
Bridgets Healthy Kitchen
  • Account
  • Search
  • Cart (0)
Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Now reading: Gluten-free Cheesy Muffins
Share
PrevNext
January 19, 2022

Gluten-free Cheesy Muffins

Sugar-free | Gluten-free | Dairy-free option

Makes: 8-9 muffins
Cuisine: Bridget's Healthy Kitchen
Course: Lunchbox treat 
Difficulty: medium
Prep time: 20 minutes
Cook time: 20 - 25 minutes

Cheese lovers unite! There's nothing quite comforting like melted cheese with a tender, soft muffin. 

My Cheesy Muffins are one of my most popular recipes and are made using my grain-free gluten-free flour blend, which I have included. My flour blend adds a wonderfully unique flavour and texture that is healthy and comforting.

This delicious recipe is free from sugar and gluten and allows for a dairy-free alternative.  

Hints, Tips & Tricks

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

As this recipe is gluten-free, I have used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide. 

My gluten-free grain-free flour blend recipe

220 g (7.7 oz) almond flour or nut or seed flour of your choice

100 g (3.5 oz) arrowroot

60 g (2 oz) tapioca flour

40 g (1.4 oz) coconut flour

Stir all the ingredients together and stir in an airtight container for up to 1 month. 

RECIPE

Ingredients

  • 60 g (2 oz) butter or coconut oil for a dairy-free option
  • 120 ml (4 fl oz) milk, or a non-dairy milk like almond, coconut, soy or hemp milk
  • 120 ml (4 fl oz) soda water
  • 180 g (6.3 oz) my gluten grain-free flour blend (recipe in 'Hints, Tips & Tricks' section above) 
  • ½ tsp baking soda
  • ½ tsp xanthan gum
  • 1 heaped tbsp inulin powder
  • ½ tsp Himalayan or mineral salt
  • 60 g (2 oz) cheddar cheese, grated (or vegan cheese for dairy-free option)
  • 20 g (0.7 oz) parmesan cheese, grated (or vegan cheese for dairy-free alternative)
  • 2 tbsp nutritional yeast (for the dairy-free version) 
  • 1 egg, whisked 
  • ½ tsp apple cider vinegar

Method

  1. Preheat your oven on bake at 190C (375F) and place the metal rack in the middle of the oven. Prepare the muffin tray by lining nine muffin holes with paper muffin cases. 
  2. Gently melt the butter in a small pot on low heat till it just turns to liquid. Add the milk and soda water and allow the liquid to gently heat until it's lukewarm. 
  3. Stir the flour, baking soda, xanthan gum, inulin powder, and salt in a mixing bowl. Add ¾ of the grated cheddar and parmesan cheese and stir to combine. Add one tablespoon of nutritional yeast to the mix for the dairy-free version. 
  4. Make a well in the centre of the dried ingredients and add the warm butter and milk, the beaten egg and apple cider vinegar. Stir with a spoon to combine the wet and dry ingredients. The mixture will be damp but clumpy. 
  5. Portion the mixture evenly between the muffin cases and top each muffin with the leftover cheese and remaining nutritional yeast for the dairy-free version. 
  6. Bake the muffins in the oven for 20-25 minutes or until the muffins are golden and the smell of melted cheese is driving your taste buds crazy. 
  7. Eat hot from the oven or cool on a wire rack. You can store the muffins in the pantry for up to 3 days.  

To reheat your muffins: 

Microwave for 10-20 seconds per muffin. If using an oven, preheat to 160C (320F), then sprinkle with a bit of water and cook for 10-15 minutes. 

Written by Bridget Davis

Leave a comment

All comments are moderated before being published

Bridget's Gluten-free Biscuits

Bridget's Gluten-free Biscuits

Healthy Glazed Christmas Ham

Healthy Glazed Christmas Ham

Invalid password
Enter

Join Us

  • Join our fast growing community on Facebook
  • See my videos on YouTube
  • Follow my Stories on Instagram
  • Lets get pinning on Pinterest

CATALOGUE

  • Home
  • Shop Now
  • Blog
  • About Bridget
  • Contact Us
  • Privacy Policy
  • Terms Of Service

Newsletter

Subscribe To Receive Exclusive Deals & Discounts. 

Follow Us

© Bridgets Healthy Kitchen

Theme by Maestrooo | Powered by Shopify

  • American Express
  • Apple Pay
  • Generic
  • Google Pay
  • Mastercard
  • Shop Pay
  • Visa