These savory muffins are perfect for breakfast or snacks, and they are freezer-friendly! You'll want to enjoy them all week long.
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1cupmilk of your choice
3TBSPbuttersub non dairy butter or coconut oil
1eggsub 1 large flax egg - see notes
1-3/4cupall-purpose floursub gluten-free all purpose flour
1cupshredded cheddar cheeseand more for topping, sub vegan cheese
Preheat oven to 350 F and prepare a muffin tin with muffin liners or cooking spray.
Add milk, melted butter (or coconut oil), eggs (or flax eggs) and cayenne in a bowl. Stir until just combined.
Add the flour, baking powder, sugar and salt, then stir. Then fold in the cheddar cheese.
Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle with cheddar cheese on top if desired. It will make 10-12 muffins depending on how much you scoop in! Bake for 20-25 minutes, until the muffins are firm to the touch.
Make a flax or chia egg for this recipe
1 tablespoon chia seed or flax
3 tablespoons of water
Mix the chia/flax with water in a small bowl. Let it sit for 10-15 minutes, until it forms a goopy texture (like an egg)! Add it to the batter as instructed.