• Sol Pineda

If you love Muffins, cheese and are on a Gluten Free Path...

This recipe is a must have for those rainy afternoons, winter days, sharing and caring.

So, it started like chocolate vegan muffins but then out of curiosity and understanding that we all like or roll with different things in life and when it comes to food, I came up with a non vegan version, yet gluten free - and I can assure you, you don't taste the GF at all, cause they are spongy and yum as the original muffin.




Just gather some ingredients, wets and drys, and mix them all to create a very chewy dough that with turn into cheesy bites in a bit.


Preheat oven to 200 C.


Dry Ingredients - In a bowl mix:

~ 1 1/4 cup of GF flour

~ 2 tsps baking powder

~ 1/2 tsp baking soda

~ pinch of salt

~ Ground garlic and spices of choice like pepper, oregano

~ 1/2 organic shredded cheese of choice (which can include vegan)

~ 1/2 cup of organic oil such as olive oil or just sunflower oil


Mix them well.


Wet Ingredients in a separate bowl let rest for 5 minutes:

~ 1 cup of organic milk of choice (If it's vegan try not to choose coconut as it can be too sweet)

~ 1 tbsp apple cider vinegar


Integrate the wet to the dry ingredient until you reach a homogeneous dough. In a muffin tray place two big spoon fulls in each muffin cup and take to oven - Heat at 180 C for 25-30 min approx or until brown on the top with the cheese melted!


Enjoy warm with a cup of tea or as a nice addition to any salad or side dish.


There's always more to explore, even more when you choose the adventurous path of a Gluten Free Life.


With love and in health,


Sol Pineda 

Your Health Coach 

@solpinedawellness

hello@solpinedawellness.com





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