Cheese Muffins

Credit for these delicious cheese muffins goes to my friend Amanda, who experimented with and modified the original recipe extensively before coming up with these!

Original recipe


Cheese Muffins
Adapted from Genius Kitchen

Yield: 12 muffins

  • 1 cup milk
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 large egg, lightly beaten
  • 1 teaspoon chili pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup rice flour
  • 1/4 cup tapioca starch
  • 3/4 cup potato starch
  • 1/4 teaspoon xanthan gum, if you have it
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups grated mozzarella cheese


  1. Center a rack in the oven and preheat to 350ºF.  Line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine milk, butter, egg, spices, baking soda, cream of tartar, sugar, and salt.  Mix well.
  3. Add flours/starches and xanthan gum (if using) and mix well.
  4. Mix in cheese.
  5. Divide batter evenly among muffin tins.
  6. Bake for 20 minutes.

Brazilian Cheese Bread


Brazilian cheese bread is another one of those naturally gluten-free recipes – no modifications needed!  It’s not really a dessert, but it is a tasty snack that I wanted to share anyway.

Baking note: You need a mini-muffin tin for this recipe.

Original recipe


Brazilian Cheese Bread
From SimplyRecipes

Yield: 16 puffs

  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca starch
  • 1/2 cup packed grated cheese of your choice (I used parmesan)
  • 1 teaspoon salt


  1. Preheat oven to 400°F.  Grease a mini-muffin tin with olive oil or baking spray.
  2. Combine all the ingredients in a blender and blend until smooth.  (The batter can be stored in the refrigerator for up to 1 week.)
  3. Pour batter into mini-muffin tin, filling each well almost to the top.
  4. Bake for 15-20 minutes, until all the cheese breads puff up and are lightly browned.  (If your oven has a window, this process is fun to watch.)
  5. Cool on a wire rack for a few minutes.
  6. Eat warm.  The cheese bread will be chewy and gooey.  You can also save and reheat them later.