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Savory Cheese And Onion Muffins (GF Option)

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Gluten-free oatmeal cheese muffins as an alternative to bread with dinner
Gluten-free buttermilk cheese muffins are a delicious snack

Looking for a healthy, sugar-free snack? Or a savory bun to serve beside a bowl of soup for dinner? These cheese and onion muffins are just what you have been looking for! Flavored with a hint of mustard and buttermilk, they are super cheesy and delicious!

Gluten-free cheese and onion muffins for a sugar-free snack

Whole Grain Or White!

I love recipes that can be adapted to suit all different flavors and diets. This muffin works with all sorts of flour combinations.

  • Use gluten-free oat flour for a GF option.
  • Whole wheat and other whole-grain flours are full of fiber.
  • For a bread-like muffin, use white bread flour.

Regardless of what flour you use, this recipe makes a deliciously cheesy bun-like muffin that is perfect for a picnic.

Other flavor options

These cheese muffins are perfect for other flavor additions.

Here are a few delicious options. Feel free to mix and match for your own favorite combination. Just don’t add more than 1/4 cup of veggies in total.

  • 1/4 cup finely diced red pepper
  • 1/4 cup cooked corn kernels
  • 1 tsp garlic powder
  • 1/4 tsp of cayenne

Gluten-free Baking

I usually soak all of my gluten-free baked goods. It really improves the texture and adds a sourdough-like flavor, without actually using a sourdough starter.

Here is how to add a soaked and preferment to this recipe:

  1. Only soak and preferment with whole grain gluten-free flours. Regular flour will develop a strong gluten structure which will make this recipe difficult. Check out my cookbook for a wheat-based sourdough version of this recipe.
  2. Don’t use a flour mix that contains starches or binders, or you will find the mixture to be too dry. This was designed and tested with oat flour and buckwheat flour.
  3. Soak with your favorite type of cultured dairy. Use 1 cup of homemade buttermilk, yogurt, or kefir. Don’t use Greek yogurt because it’s too thick.
  4. Mix the flour and cultured dairy in a glass bowl or measuring cup.
  5. Let the flour soak for at least 10 minutes and up to 24 hours.
  6. When ready to bake, start by preheating the oven, then mix in the remaining ingredients as described in the recipe.
Whole-grain and healthy buttermilk and cheese muffins
Make with soaked oat flour.
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Savory Cheese And Onion Muffins

Gluten-free oatmeal cheese muffins as an alternative to bread with dinner
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★★★★★

5 from 1 review

Cheese muffins are a healthy and delicious snack. This muffin is the perfect base for all sorts of flavors. See the section above for details.

  • Author: Emillie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks
  • Method: Fermented
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 1/2 cups flour (see the section above for details)
  • 1 cup buttermilk or yogurt
  • 2 eggs
  • 2 Tbsp finely diced white onion or green onion
  • 1/2 tsp mustard powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups grated cheddar cheese (stronger cheeses will add more flavor)
  • Optional additional flavors (see section above for suggestions)

Instructions

  1. Preheat the oven to 400 F (210 C).
  2. Mix the flour and buttermilk in a large bowl. When the oven is preheated, beat in the eggs. Then mix in the onion, mustard, salt, and baking soda.
  3. Stir in the grated cheese into the batter along with any other additional flavors. Scoop into a prepared muffin tin. These muffins really stick to paper muffin wrappers. I recommend non-stick muffin liners. This recipe will make 12 small muffins or 8 large muffins. (The photographs are of small muffins, which fit nicely into my children’s school lunch containers).
  4. Bake for 20 to 30 minutes, or until a toothpick comes out clean. Allow to cool for a few minutes before removing from them the muffin pan. Either eat right away or place on a wire rack to cool. Store in an air-tight container on the counter for up to 4 days.

Notes

  • Cheese muffins can really be made with any type of flour. I like oat flour because it’s high in fiber, gluten-free, and delicious. But you can use all-purpose flour or your favorite gluten-free blend.
  • See the section above the recipe if you want to soak the flour to give these muffins a sourdough-like flavor.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 153
  • Sugar: 1.3g
  • Sodium: 298mg
  • Fat: 7.3g
  • Carbohydrates: 13.4g
  • Fiber: 0.5g
  • Protein: 8g

Keywords: sugar free, healthy, corn kernels, onion, garlic, gluten free, muffin, bun, bread, school, picnic

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Filed Under: Baked Goods, Gluten-FreeTagged With: Buttermilk, Milk kefir, Muffin, Oats, Snacks, Sugar Free

Previous Post: « Simple Sourdough Cobbler: A Healthy Treat!
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Reader Interactions

Comments

  1. Jennifer Jackson

    June 26, 2018 at 10:12 pm

    What a great recipe. I made a few changes, but love the fermenting the flour. I added bacon, diced sweet onion, and diced apple. The whole house smells wonderful. I used sharp cheddar cheese and added in a bit of sour cream to the buttermilk. I will be using this base recipe again with different combos.

    Reply
    • Emillie

      June 27, 2018 at 12:52 am

      Delicious! I must try diced apple or bacon next time.

      Reply
  2. Josuf

    April 4, 2019 at 7:57 pm

    These are great. The bacon was a nice touch!

    ★★★★★

    Reply
    • Emillie

      April 5, 2019 at 8:56 am

      Thanks!

      Reply
  3. Hanri van der Merwe

    July 13, 2020 at 3:56 am

    H! Would acid whey be okay as a substitute for the buttermilk?

    Reply
    • Emillie

      July 13, 2020 at 8:32 am

      Yes! However, it will be a bit more liquidy than buttermilk, so reduce the liquid to 3/4 cup. Enjoy!

      Reply

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Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
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