Gluten-free easy muffins

PEPPERY CHEESY MUFFINS

Yes, we are making gluten-free savory muffins that are perfect for breakfast, brunch, or as a savory snack. These muffins are easy to make since everything gets mixed in one bowl, and an empty Greek yogurt cup acts as our handy measuring tool. An empty Greek yogurt cup is the perfect size to scoop batter into a12-muffin tin.

Here's what you need:
1 greek yoghurt; 150g
2 yogurt cups gluten-free flour
1 yogurt cup corn flour
2 yogurt cup oil (not olive oil)
1 yogurt cup milk
1/2 yogurt cup diced cheese; cheddar, brie, feta,...
1 egg
1,5 tea spoons baking powder
0,5 tea spoon baking soda
1 teaspoon salt
plenty of freshly grated black pepper
1 teaspoon mixed dried herbs (thyme, oregano, parsley,...)
grated parmesan

Here's how to do it:
Preheat your oven to 190°C. Dice the cheese. Dust your knife and cutting board with flour to prevent sticking if using brie.

In a large bowl, measure all ingredients using the empty Greek yogurt cup. If you have a hand mixer or a stand mixer, use it to combine everything on high speed. Don't worry about overmixing - unlike gluten-based batters, this gluten-free mixture won't get tough. Just be sure to start slow to avoid splatters! We're aiming for a batter consistency similar to fluffy pancakes. Once everything is well combined, gently fold in the diced cheese.

Brush a muffin tin with plenty of olive oil. Fill each muffin cup with batter. Bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. Remove the muffins from the oven, sprinkle them with parmesan imediately and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. They should come out easy with a little help of the knife.

Enjoy.