- 160 g gluten-free flour
- cornmeal (people with celiac disease should only use gluten-free cornmeal)
- 2 eggs
- 150g shredded Gouda cheese
- 250ml milk
- 1 packet of baking powder (around 14g)
- salt (as per taste)
In a mixing bowl, mix your dry ingredients: flour, cornmeal, baking powder, and salt. Slowly mixing it, add eggs, milk, and shredded cheese. Mix until well combined.
Line your muffin tin with parchment paper or paper liners*. Use a spoon to scoop the batter into 10 muffin cups. Preheat the oven to 180-200°C and bake for 15-20 minutes. Check if the muffins are done by using a toothpick. If there is wet batter still on the toothpick, the muffins need more time in the oven. If it comes out clean, they are done!
*lightly grease the paper liners with butter so that the muffins don’t stick to the paper