Gluten free mini cheese muffin rolls | gluten free recipes

Gluten Free Mini Cheese Muffin Rolls

I randomly whipped up these cute mini cheese muffin rolls this morning {based on an old bacon and cheese muffin recipe I used to make} and I couldn’t be happier with the result. They’re super easy to make and delicious with a hint of tomato, garlic and oregano. You can eat them just like that on their own as savoury muffins but they can also act as little cheesy bread rolls that work great alongside meals or for sandwiches.

The texture turned out great too; perfectly light and airy.

Gluten free mini cheese muffin rolls with a hint of garlic, tomato and oregano | sliced in half, showing their light and airy texture

Here I had them as sandwiches, sliced in half with ham, more cheese, lettuce and tomato. They’re tiny, but you can just have two to compensate. And considering the cost of gluten free bread rolls in supermarkets, these are incredibly cheap to make in comparison! 😊

Gluten free mini cheese muffin rolls with a hint of garlic, tomato and oregano | Made into sandwiches with ham, cheese, lettuce and tomato

Tips:

1. Let the dough rest for 15 minutes or more before baking. This yields a much better texture by allowing the dry ingredients time to absorb the liquid.

2. I used extra mature cheddar for these, but feel free to use whichever cheese you want. Substituting on quarter of the weight for parmesan is always a yummy combination!

3. Feel free to throw in meaty bits such as finely chopped pepperoni and cooked crispy bacon or even vegetables like mushrooms and peppers.

Gluten free mini cheese muffin rolls with a hint of garlic, tomato and oregano

Mini Cheese Muffin Rolls Recipe:

Gluten Free Mini Cheese Muffin Rolls
 
Prep time
Cook time
Total time
 
Quick and easy mini cheese muffin rolls with a hint of tomato, garlic and oregano. They're perfect on their own as savoury muffins, but also work great as little cheesy bread rolls.
Author:
Recipe type: Baking
Serves: 10 mini muffins
Ingredients
  • 115g gluten free self-raising flour (I used Doves Farm)
  • 2 large eggs
  • 45g (3/4 cup) extra mature cheddar (grated)
  • 15g (1 Tbsp) tomato purée
  • 15g (1 tbsp) unsalted butter
  • 5g (1 tsp) olive oil
  • 60g plain Greek style yoghurt
  • 40g water
  • ½ Tbsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp caster sugar
  • Pinch of salt
  • Black pepper
Notes
OPTIONAL: rest the dough for 15-20 minutes

BAKING INSTRUCTIONS:

180C (355F) for 15 to 20 minutes
Nutrition Information
Calories: 97 Fat: 4.9 Carbohydrates: 10 Sugar: 0.8 Sodium: 66 Fiber: 0.7 Protein: 3.3

Directions

  1. Pre-heat the oven to 180C (355F).
  2. Mix all ingredients together in a bowl with a spoon. The consistency should look like this:Gluten free mini cheese muffin rolls batter consistency.
  3. Rest the dough for at least 15 minutes. This gives the dry ingredients time to absorb the liquid and yields a much better, softer texture.
  4. Grease a shallow bun tray with non stick cooking spray (I use Fry Light), butter or oil.
  5. Pour the mixture in; about 1 heaped tablespoon per muffin.
  6. For perfectly round tops, brush a bit of water or milk over the muffins with a pastry brush to smooth the tops.
  7. Bake for 15 to 20 minutes on the middle shelf. To check if they’re fully cooked, poke the centre of a muffin with a skewer or a knife. If it comes out clean, they’re ready.
  8. Take the muffins out of the oven and let them cool (still in the tray) for about 15 minutes before serving.

Enjoy!

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