Marvelous Cheese Muffins
Author: Shirley Braden
  • 1 ¾ cups gluten-free flour mix*
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tbsp sugar
  • ¾ cup grated sharp Cheddar cheese
  • 1 egg
  • 1 cup milk
  • ¼ cup butter, melted
  1. Combine first four ingredients in a large bowl.
  2. Add cheese and mix well.
  3. Make a well in the center of mixture. Add melted butter, then milk (to help cool down the butter some), and finally the egg.
  4. Stir until moistened, breaking up any flour chunks.
  5. Spoon into greased muffin tins. Fill ⅔ to ¾ full. Bake at 400 degrees Fahrenheit for about 25 minutes.
Makes 1 dozen regular-sized muffins or about 30 mini muffins.
*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. If you’re not gluten free, you may use all-purpose flour. There’s always adaptability in recipes. The original recipe called for 2 tablespoons of sugar. Reducing it to 1 tablespoon was no problem. Next time, I’ll try it without sugar. Sometimes I forget the salt in this recipe; the muffins still taste great. In the second batch, I used ¼ cup of brown rice flour mixed with 1 ½ cups of my usual gluten-free flour mix. The muffins still were very good, but Son and I agreed that they tasted less “cheesy,” so stronger flours can overpower the cheese a bit. Plus, when the brown rice flour was added to the mix, the muffins were not quite as soft and tender. Again, they were still very good, but not quite as delicious as the ones made with the rice flour/cornstarch mix in our opinion. Last, I like making these with larger eggs; the little extra egg factor adds to the tenderness of the muffin I believe. Adapted from a Janet Filer’s submission to Southern Living
Recipe by gfe--gluten free easily at