Savory quick breads are one of my favorite ways to fill out a meal, especially the light sort of meals I usually like to prepare. The "quick" part is especially appealing, but the texture of a biscuit, muffin or flatbread also makes a satisfying contrast to the other components of the meal, while the flavors can be easily assembled in any combination that enhances the other foods being served. And of course the leftovers are great to have around for breakfasts or snacks.
These gluten-free quinoa flour muffins combine some of my favorite ingredients: cornmeal, roasted red peppers and goat cheese. Easy-to-make, they're a soft and moist but slightly dense savory muffin with a little chewy crunch from the cornmeal — great to serve with soups or salads, but these muffins shine on their own too.
Note: sun-dried tomatoes can be substituted for the roasted red peppers with great success, and a handful of pitted and chopped black olives can be added if desired.
Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese (Gluten-Free) |
Recipe by Lisa Turner Published on November 17, 2012 Easy, soft and moist gluten-free savory muffins made with quinoa flour, roasted red peppers and goat cheese Preparation: 15 minutes Cooking time: 20 minutes Print this recipe Ingredients:
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More savory muffins ideal for filling out a meal:
Quick and Easy Cornbread Muffins
Poppy Seed Muffins
Cracked Black Pepper Cheddar Muffins
Savory Dill Ricotta Muffins
4 comments:
Lisa, would there be a good substitute for the goat cheese in this recipe? Or can it be omitted entirely? I don't keep any goat cheese around but would love to try this muffin!
Any creamy cheese would work I think.
Healthy,delicious muffins, a prefect dinner too with some salads.
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