Gluten-free cheese muffins
Oct. 10th, 2021 05:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricI have FINALLY managed to make savoury muffins that aren't deeply gluey. Skipping the paper wrapper in favour of butter-bathing the metal tin seems to have helped.
The following is Modified from TheRecipeTinEats
This recipe is: gluten-free, but it assumes you have access to a GF all-purpose flour mix; vegetarian; tomato free
This recipe could be: made on regular flours
This recipe requires: faffing about with muffin tins and hot ovens
About 50g of butter
1 tsp garlic powder
150g buckwheat flour
150g gluten-free all purpose flour mix
3 tsp baking powder (yes, that's more than you'd need to make s-r flour, but the mix is heavy)
Dash of paprika
Dash of onion powder
1 egg
1 Aus cup of milk plus a splash extra (I used 150ml cow's milk and 100ml of rice/almond milk mix, and the extra of the latter)
60ml greek yoghurt
85ml vegetable oil (recipe says not olive, but that's what I had and it was fine)
1.5-2 cups grated cheddar
Optional extras including: parsley, chives, diced olives
1. Melt the butter and mix in garlic powder. Slather in the base of 10-12 muffin tins. Do not use muffin papers. If you have extra butter, hold aside, and brush it over the top of the muffins later.
2. Whisk together dry ingredients
3. Mix in wet ingredients. At this point, if you've used exact proportions to the non-gf version, you will probably have a ball of gluey stuff. Add a splash extra milk (up to about 25 mil, I think?) until the texture is that of cake batter (a bit more runny than regular muffins - gluten-free batters need to be runnier)
4. Mix in cheese, and any optional extras. Stir as little as possible.
5. Divide into muffin tins. Bake about 20 min at 180 degrees Celsius.
The following is Modified from TheRecipeTinEats
This recipe is: gluten-free, but it assumes you have access to a GF all-purpose flour mix; vegetarian; tomato free
This recipe could be: made on regular flours
This recipe requires: faffing about with muffin tins and hot ovens
About 50g of butter
1 tsp garlic powder
150g buckwheat flour
150g gluten-free all purpose flour mix
3 tsp baking powder (yes, that's more than you'd need to make s-r flour, but the mix is heavy)
Dash of paprika
Dash of onion powder
1 egg
1 Aus cup of milk plus a splash extra (I used 150ml cow's milk and 100ml of rice/almond milk mix, and the extra of the latter)
60ml greek yoghurt
85ml vegetable oil (recipe says not olive, but that's what I had and it was fine)
1.5-2 cups grated cheddar
Optional extras including: parsley, chives, diced olives
1. Melt the butter and mix in garlic powder. Slather in the base of 10-12 muffin tins. Do not use muffin papers. If you have extra butter, hold aside, and brush it over the top of the muffins later.
2. Whisk together dry ingredients
3. Mix in wet ingredients. At this point, if you've used exact proportions to the non-gf version, you will probably have a ball of gluey stuff. Add a splash extra milk (up to about 25 mil, I think?) until the texture is that of cake batter (a bit more runny than regular muffins - gluten-free batters need to be runnier)
4. Mix in cheese, and any optional extras. Stir as little as possible.
5. Divide into muffin tins. Bake about 20 min at 180 degrees Celsius.
no subject
Date: 2021-10-12 02:02 am (UTC)