Cheese Muffins (GF/LF/NF)

Ingredients:

• 1.5 C GF Flour

• 1.5 Tbs Granulated Sugar

• 1 heaping Tbs Xanthan Gum

• 1 Tbs Baking Powder

• 3 C Shredded Cheese (I use 2 8oz bags of Colby Jack and 1 8oz bag of Sharp Cheddar. Kraft shredded is Lactose & Gluten Free)

• 1 C Milk

• 1 Egg

• 1/4 C Melted Butter

• 1-2 C of Meat (optional). I like diced ham, bacon pieces, or cut up sausages.

  • If you leave out the meat, add in a little extra cheese.

Directions:

1. Preheat oven to 375*

2. Heavily spray muffin tins

3. Mix dry ingredients

4. Mix in wet ingredients

5. Mix in MOST of the cheese, set aside about 1/4 of a cup

   • Note: It will look like you have too much cheese, it will be scary, you don’t have too much cheese. Just keep mixing, I find mixing with my hands is easiest.

6. Mix in the meat

7. Fill muffin cups ALL the way to the top, pack it in good

8. Bake for about 20-40 mins depending on the size of your pan

   • About 20 mins for mini muffins, 30 for regular, 40 for large

9. Wait till the edges are darkening and crispy, toothpick should come out clean

10. When the muffins have cooled slightly, gently cut around the crispy edges to free from the pan

Herb Butter:

• Mix together:

  • 1/4 C Butter

  • A good pinch of Thyme

  • A good pinch of Garlic Powder

  • A good pinch of Onion Powder

  • A good pinch of Dill

• This is obviously an exact science 🤣

““Gooey cheese on the inside, crunchy on the outside! Perfect combo!” ”

— Joe

Also pictured: Cinnamon Crunch Blueberry Muffins with Cinnamon Honey Butter!