Savory Muffins with Yellow Cheese and Cherry Tomatoes – Gluten-free version
Soft sugar-free muffins with melted yellow cheese, carrot and cherry tomatoes, good for breakfast or a lunch box. The batter is mixed in one bowl with no mixer. Gluten-free version: Gluten-free flour blend.
Preheat the oven to 190°C (375°F) and line a muffin pan with paper liners.
⚙ Preheating the OvenOvenMuffin tin
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Quarter the tomatoes and place them on paper towels, so they release less water into the batter.
KnifeCutting boardPaper towels
3
In a large bowl, mix the gluten-free flour blend, baking powder, salt, black pepper and oregano.
Bowl
4
In another bowl, whisk the eggs, oil and milk.
BowlWhisk
5
Pour the wet mixture into the dry and Fold gently, just until no dry gluten-free flour blend remains.
⚙ FoldingSilicone spatula
💡Combine only until no dry gluten-free flour blend remains: a brief mix keeps muffins soft and moist, and overmixing makes them tough.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6
Add the yellow cheese, tomatoes and grated carrot and Fold gently.
⚙ FoldingSilicone spatula
7
Fill the pan cups with batter to three-quarters of their height.
Muffin tin
8
Bake 22 minutes, until a toothpick inserted in the center comes out clean.
⚙ BakingOvenMuffin tin
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9
Cool 10 minutes in the pan and transfer to a rack.
Cooling rack
197calories
7 gprotein
17 gcarbs
11 gfat
● protein 14%● carbs 35%● fat 52%
Per serving (84 g), of 12 servings
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Oregano: measured in tsp in this recipe: 1 tsp = 1 g · 265 kcal per 100 g · More about Oregano →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Muffin tin· Also works: Muffin liners (paper cups) (Doubled liners on a flat tray) · Ramekins / cocottes (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
