These gluten free savory muffins are my take on the traditional savory cornbread muffins with white cheese (projica). They are super easy to make and are a great option if you’re looking for healthy snacks for picky kids. My daughter is picky, and she loves these.
Spelt Corn Muffins with Coconut Cheese
These savory breakfast muffins are one of my daughter's favorite gluten-lactose-free snacks. They are super easy to make and serve as a great healthy snack for school.
Ingredients
- 1 cup corn flour
- 1 cup spelt flour
- 1 large egg
- 1/2 cup olive oil extra virgin
- 1 1/2 cups almond milk
- 1 tsp baking powder
- 1 tsp salt
- 2 cups coconut cheese crumbled
- sesame seeds
Instructions
- Mix flour, corn flour, baking powder, and salt together.
- Add olive oil, almond milk, and egg and mix well with a hand mixer.
- Add the crumbled coconut cheese and mix some more.
- Pour the mixture into a 12-muffin pan, previously greased with olive oil.
- Sprinkle each muffin with sesame seeds.
- Bake the muffins at 400°F (200°C) for about 30 minutes.
Notes
And there you have it - yummy gluten and lactose free snacks! Serve them warm. You can always warm them up in the microwave if you serve them the next day.