Hard Boiled Egg and Cheddar Muffins (gluten free)

I have a really fun recipe for you guys today – hard boiled egg and cheddar muffins! These savory, gluten free muffins have a hard boiled egg hiding inside them – cool, right?! Now you don’t have to eat a muffin AND hard boiled eggs for protein – you get two in one.

I first got this recipe idea when we were at Smith Mountain Lake with our friends Tim and Lindsey this summer, and Lindsey made muffins with a hard boiled egg inside. I thought it was brilliant – a portable savory breakfast or snack that included both carbs and protein!

I thought it would be fun to do a gluten free version of these for my gluten free friends – and to incorporate some herbs into the mix for extra flavor, too.

To make this recipe gluten free, I’ve used a mix of two gluten free flours. First, chickpea flour, also known as garbanzo bean flour, which is an old fave of mine. It’s loaded with protein, fiber, and iron, and lends a sweet and rich flavor to baked goods. Don’t worry – you can’t taste the chickpeas at all! If you want more uses for chickpea flour after making this recipe, try my Vegan & Gluten Free Granola Bars, Gluten Free Chocolate Chip Cookies, and Gluten Free Dark Chocolate Quinoa Bars.

The other gluten free flour used here is millet flour, which lends a creamy color and subtle flavor to baked goods. It’s also a good source of protein and fiber. Millet flour can be hard to find in stores, so I bought it on Amazon. You can find the chickpea flour on Amazon too! (Affiliate links, FYI.) To use up the leftover millet flour, my Gluten Free Dark Chocolate Quinoa Bars also work well with millet flour instead of chickpea flour! (Note: If you’re not into millet flour, brown rice flour will also work in place of it, but it will make the muffins a bit coarser/grainier.)

As always, this recipe is quick and easy. In a large bowl, you’ll whisk together the flours, baking powder, salt, herbs, and cheese. (Hot tip: use sharp cheddar for extra delicious flavor – and don’t skip the herbs!) In another smaller bowl, whisk together your milk, 2 eggs, and the olive oil. Then, stir your wet ingredients into the dry until just combined.

The #1 key for this recipe is that you need to use a jumbo muffin tin – regular sized muffin tins will not work. Don’t say I didn’t warn you.

To make the magical hard boiled egg filling, you’ll first spoon about 2 to 3 tablespoons of batter into each (jumbo!) muffin cup. Then, crack an egg into each of the cups on top of the batter, and divide the remaining batter between the cups, covering the yolk of the eggs. (It’s cool if some of the egg whites stick out around the edges.)

Toss the muffins in the oven and bake at 350 degrees F for 20 to 25 minutes, or until browned and firm to the touch. Et voila! Ready to eat (don’t burn your tongue)!

I hope you enjoy these muffins! Despite being gluten free, they are moist and flavorful – and all that protein and fiber gives them some serious staying power, so you won’t be starved 5 minutes after eating them.

Here’s the full recipe. Enjoy!

Hard Boiled Egg and Cheddar Muffins

by fANNEtastic food

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake baked goods breakfast snack gluten-free vegetarian

6079998

Ingredients (6 large muffins)

• 1 cup millet flour (brown rice flour works too, but is a little coarser/grainier)
• 1 cup chickpea flour 
• 1 tablespoon baking powder
• 1.5 teaspoons salt
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh dill
• 3/4 cup grated cheddar cheese
• 2 eggs + 6 eggs for filling
• 1 cup whole milk
• 1/4 cup olive oil

Instructions

• Preheat oven to 350 degrees. Grease a 6-cup jumbo muffin tin.
• In a large bowl, whisk together the flours, baking powder, salt, herbs, and cheese.
• In a small bowl, whisk together 2 eggs, the milk, and the olive oil. Stir wet ingredients into dry ingredients just until evenly combined.
• Spoon about 2-3 tablespoons of batter into each muffin cup.
• Crack an egg into each muffin cup on top of the batter. Divide the remaining batter among the cups, covering the yolk on each egg – it’s fine if some egg white sticks out around the edges of the top batter.
• Bake for 20-25 minutes, until browned and firm to the touch.

Powered by Recipage

Love gluten free baked goods? Here are some other recipes to try:

• Healthy Peanut Butter Power Cookies (<—SO GOOD)
• Nutty Protein Granola Bars
• Spiced Cherry Pecan Granola Bars
• Cranberry Quinoa Peanut Butter Bars
• Paleo Pumpkin Muffins
• Banana Nut Quinoa Muffins

Hard Boiled Egg and Cheddar Muffins (gluten free) originally appeared on fANNEtastic food | Registered Dietitian Blog | Recipes + Healthy Living + Fitness on November 29, 2016.

The post Hard Boiled Egg and Cheddar Muffins (gluten free) appeared first on fANNEtastic food | Registered Dietitian Blog | Recipes + Healthy Living + Fitness.