Name: Savory Herb and Cheese Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 2 cups Bob’s Red Mill Gluten Free 1-to-1 baking flour; 2 tbsp baking powder; 1/2 tsp baking soda; 1/4 cup herbed feta or any hard cheese of your choice; 1 tbsp herbs de Provence or any dried herbs of your choice; 1/2 tsp red chilli flakes; 1 egg; 1 1/4 cups whole milk yogurt; 4 tbsp butter (, melted); salt (, to taste)

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These gluten free Savory Herb and Cheese Muffins, made possible with Bob’s Red Mill Flours, is a great savory addition to your brunch table. Bonus is that this can be made ahead!

I love brunches. I love hosting brunches at home and going out for brunches to restaurants. I am not really a morning person and I struggle most days to be awake enough to be able to enjoy a good breakfast. Now with a 4 year old at home, I do have to make sure that a hot breakfast is made everyday for him. So, brunch is perfect for a person like me. I don’t always wait for weekends to make myself a good brunch. I work from home and have my own schedule, so sometimes I make something a little elaborate for myself – just one meal and I enjoy that with myself.

These made ahead goodies help in making my brunches elaborate. This also works well for AJ to grab and go for breakfast, as he is not too fond of sweet somethings for breakfast.

I always love Bob’s Red Mill products and you may have noticed that in my other posts. I love and use their Multigrain Pancake Mix, Almond Flour, Brown Rice Flour and Flaxmeal all the time. I was excited when I got the opportunity to work with them and especially excited to use the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I was excited because the few times I have tried gluten free baking, it has not really worked that well for me. None of us at home are gluten intolerant but I do have a few friends who avoid gluten and I would love to have some good recipes in my arsenal to bake for them whenever I have them over for a brunch or dinner.

I loved using this for making these muffins, now I am going to try my hand at some pancakes and cookies with this. I am even thinking of using this in some Indian recipes that call for rice flour, to see how it works, even though it has some potato starch and xanthan gum in it. I love experimenting and I trust this brand to help me through with this

These muffins are so versatile. I used some herbed feta, herbs de Provence and chilli flakes in this. You can use any kind of hard cheese and any herbs of your choice to make it your own herb and cheese muffins. You can even use some smoked cheese and maybe some lemon zest too to bring out different flavors in this. I already have a lot more other ideas in my head and cant wait to try some out for my upcoming spring brunch party.

The “batter” is more a crumbly mixture that is not too wet and you can just mix them all by hand and don’t really need a stand mixer as you don’t really need to mix it up all that much.

What is in your spring baking agenda? Do you do spring brunches? What are your favorite things to bake? Let me know in the comments below, I would love to know!

Gluten Free Savory Herb and Cheese Muffins – The Recipe

Ingredients:

2 cups Bob’s Red Mill Gluten Free 1-to-1 baking flour
2 tbsp baking powder
1/2 tsp baking soda
1/4 cup herbed feta or any hard cheese of your choice
1 tbsp herbs de Provence or any dried herbs of your choice
1/2 tsp red chilli flakes
1 egg
1 1/4 cups whole milk yogurt
4 tbsp butter, melted
salt, to taste

Method:

Line a 12 muffin pan with muffin liners. Preheat the oven to 400F.

Mix the flour, baking powder, baking soda, feta, herbs de Provence, red chilli flakes and salt. In a separate bowl, beat the eggs and mix in the yogurt and butter to it.

Pour the wet ingredients into the dry ingredients mix and mix enough to be just mixed well. Divide it among the 12 muffin pans. Bake for 25 mins till a toothpick when inserted comes out clean. Remove muffins from the oven and serve warm.