Gluten-Free Whole Grain Cheese and Mustard Muffins

By Martha Rose Shulman

Updated Sept. 2, 2022

Gluten-Free Whole Grain Cheese and Mustard Muffins
Andrew Scrivani for The New York Times
Total Time
About 45 minutes
Prep Time
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Rating
4(141)
Comments
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A savory muffin with a delicious strong flavor.

One of my favorite savory muffins. Add the nuts if you want more texture, but they have plenty without them. Because the cheese and mustard add such a nice strong flavor, I don’t mind using a gluten-free blend that includes bean flour in these muffins because I don’t really taste the bean flour.

Featured in: A Hodgepodge of Muffins, All Gluten-Free

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Ingredients

Yield:12 muffins (⅓ cup capacity cups)
  • 70grams (approximately ½ cup) millet meal (you can grind the millet in a spice mill)
  • 70grams (approximately ½ cup) cornmeal
  • 140grams (approximately 1 cup) gluten-free whole grain mix or gluten-free all purpose mix
  • 10grams (2 teaspoons) baking powder
  • 5grams (1 teaspoon) baking soda
  • 3½grams (rounded ½ teaspoon) salt
  • 2eggs
  • 40grams (2 tablespoons) Dijon mustard
  • 300grams (1¼ cups) buttermilk
  • 75grams (⅓ cup) canola or grape seed oil
  • 115grams (1 cup, tightly packed) grated sharp cheddar cheese

    • Optional

    • 50grams (½ cup) chopped walnuts
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

188 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 337 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.

  2. Step 2

    In a separate large bowl beat together the eggs, mustard, buttermilk and oil. Quickly whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the cheese and walnuts.

  3. Step 3

    Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.

Ratings

4 out of 5
141 user ratings
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Comments

Jim

Neat that you're showing both weight (grams) and volume measurements!

Pavel

I also added some chopped green onion to the batter, it turned out well!

Nancy R Ohio

Very pleased measurements in Grams... I bake that way! Big Thanks

Jane

Made as written, except that I substituted 1 c plain yoghurt and a 1/4 milk for the buttermilk. These are really quick and tasty, and a great way to use up a pre-made gf flour blend that uses chickpea flour and tastes unpleasant in most recipes, but is great in this one (yes, I’m referring to Bob’s Red Mill)

Bernardette

Delicious recipe! I used nixtamalized cornmeal (masienda brand) and I hope this helps keep them moist. Texture and taste are fantastic.

Grace

I served these as an appetizer before a big dinner, but wasn't too sure if I needed to provide a schmear. Regular butter seemed to work, and some guests suggested hot pepper jelly, apple preserves, or even just a raspberry jam after tasting them.

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