Gluten free breakfast muffins with mozzarella cheese recipe has been available in my menu for almost few decades.
I always remember my mother would prepare it at our home, with us consuming it delightfully.
It is great for breakfast, and also for easy dinner, and as a snack when friends are coming at your house.
I recommend you try it, because I am sure its taste will fascinate you.
There are really no words to describe its unique taste.
This recipe is one of those recipes where you can easily experiment with, by adding your favorite ingredients – bacon, mushrooms, ham, pickles etc.
You can also add various spices such as oregano, bay leaves, and all spices you really like.
It is also beneficial that its preparation is quite easy and quick, and won’t take much of your free time.
So, let’s start!
Ingredients for Gluten free Breakfast Muffins :
250 gr. corn flour
5 tablespoons rye flour
5 tablespoons buckwheat flour
250 ml. yogurt
250 ml. cooking oil
1 baking powder
Around 150 gr. mozzarella cheese
Preparation of Gluten free Breakfast Muffins :
First, put dry ingredients into a bowl and mix well.
Put eggs into another bowl, and whisk them so that they become creamy.
Add both cooking oil and yogurt after you’ve already whisked the eggs.
Stir well, and then add the dry ingredients – spoon after spoon with stirring continually.
Stir entire mixture well again.
Then, grease muffins tray with butter.
Pour some of the corn flour mixture into each muffin cup so that it reaches half of the cup, and then drop a cube of mozzarella cheese, and corn flour mixture once again.
If such procedure takes much of your time, you can just conjoin the mixture and mozzarella cheese together, and fill the muffin cups in this way.
It is all on your own.
Finally, bake at 180-200 C for about 35-40 minutes.
The recipe I am presenting you today serves as a base that you need to prepare the muffins, but you can also adapt it on your own, with using your favorite ingredients additionally.