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.

Linked to Gluten Free Recipe Linky      Hearth and Soul Hop     Slightly Indulgent Tuesday      Fat Tuesday    Tuesday Talent Show at Chef in Training       Naptime Creations Tasty Tuesday Link Party   


  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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