Monday, July 9, 2012

Muffin Mondays - Cheesy Muffins

For my brunch, I made two kinds of muffins, one with Cheddar cheese and one with orange. I liked the orange better and hubby preferred the cheese. Our company ate both but I think found the orange their favorite.

Cheesy Muffins adapted from


2 cups gluten-free flour mixture
1 cup shredded Cheddar cheese
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
1 egg
1 cup milk
1/4 cup Canola oil
1/4 cup red pepper, chopped small


In a large bowl, combine the flour, cheese, sugar, baking powder, salt and lemon pepper. 

In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened.  Add red pepper and gently mix them into batter.

Fill greased muffin cups three-quaraters full.

Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

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  1. A savory muffin for breakfast is definitely a fun twist on a classic!

  2. I'm with your hubby - I looooooooove cheese-muffins
    They're great any time :)

  3. I think I'd prefer the cheese - I'm a cheese girl.

  4. Looks yummy. What a fun blog check out my blog if you get a min and have not already :).

    Have a great day

  5. What lovely savory muffins - I always like cheese in a muffin or bread!

  6. I love savory muffins too. Cheesy muffins sound divine!


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