Cheese-Herb Muffins with Green Onion
Here is a delicious, light, savoury muffin that’s filled with sharp cheese, green onions, parsley, and dill.
You could eat it as you would have a slice of bread to accompany soup, a casserole, or stew. Or have it for breakfast with eggs. Or just enjoy it on its own, toasted with a bit of butter.
I can tolerate very small amounts of milk, such as a butter pat, once in a rare while. This muffin definitely deserves to be is one of those “whiles.”
Makes 12 muffins
Cooking tip: The author of the recipe from which this gluten-free version was adapted suggests that you can use whatever fresh herbs you have on hand. Her recipe called for basil and dill. I used parsley and dill here, but I think the rosemary could substitute for the dill and it would be delicious.
Update: I now have made this using parsley and sage, and it was good. I also replaced the 1 tbsp. of oil with 1 tbsp. of unsweetened applesauce, and the texture was fine. Finally, I made it as squares instead of muffins. No prob…
- ½ cup white rice flour
- ½ cup quinoa flour
- ½ cup tapioca flour/starch
- ¼ cup potato starch (not flour)
- 1½ tsps. baking powder
- 1 tsp. xanthan gum
- ½ tsp. baking soda
- ½ tsp. smoked paprika
- ½ tsp. salt
- 1½ cups unsweetened soy milk or other alternative milk
- 1 cup shredded sheep romano cheese
- 1 bunch scallions, sliced thin
- ¼ cup applesauce, unsweetened
- 1 tbsp. oil (or replace with 1 tbsp. applesauce. See above)
- 1 tsp. apple cider vinegar
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill, or other fresh herb
- Cooking spray
- In a medium bowl, mix together all dry ingredients: white rice flour, quinoa flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, paprika, and salt.
- In a large bowl, mix together milk, cheese, applesauce, oil, vinegar, scallions, and herbs.
- Add, in batches, the dry ingredients to the milk mixture. (The batter will be thick.)
- Using cooking spray, grease your muffin tin.
- Using a soup spoon, scoop batter into the muffin holders.
- To flatten the batter, wet your fingertips and smooth the tops of each muffin.
- Bake in 375° F oven for 25 minutes (they should be lightly brown) or until a knife inserted into the centre of a muffin comes out clean.
- Remove muffins from tin and cool on a wire rack.
- Best eaten warm after baking or toasted.
For Weight Watchers: 1 muffin is 3.5 points on the PointsPlus program. Next time I make this, I’m going to leave out the 1 tbsp. of oil as the cheese adds its own oil. Doing that would save 3 points and bring this down to 3 points per muffin. If you eliminate the oil and make this dish as 16 squares, your point value is 2.25 per square.
(Adapted from “‘Cheddar’ Herb Muffins” at the BitterSweet Blog.)