March 21, 2013

On the go gluten free breakfast muffins.

I was in need of a fast to grab breakfast from tomorrow on our way to look at college for our son. I found this recipe on Pinterest and thought I would try to make it gluten free. It worked, and the kid and hubby have already tried them and loved them.
I am so excited to share this converted to gluten free recipe!

Sausage and Cheese Muffins
2 cups Mama's Almond Blend (you could use whatever gluten free flour mix you like, I love Mama's for all my baking.)
2 tsps xanthan gum
1 Tbls. baking powder
1/2 tsp. salt
1/4 tsp black pepper
1 cup milk (I used flax milk, could also use rice milk)
1/3 cup oil
2 eggs
1 cup cooked and crumbled sausage (use your favorite gluten free sausage).
1 1/2 cups shredded cheddar cheese (you could totally switch this up if you feel the need)

Preheat oven to 375 and spray 12 muffin cups with coconut cooking spray.

In a large bowl, combine the flour, baking powder, salt, xanthan gum, and pepper. I also used salt free organic seasoning from costco. Stir until blended and make a well in the center.

In a smaller bowl, combine the milk and oil. Add the eggs and beat well with a whisk. Pour the liquid ingredients into the dry ingredients and stir with a fork just until mixed. Use a spatula to scrape down the sides of the bowl and gently fold in the sausage and cheese. Do not over mix.

Divide batter among the prepared muffin cups.

Bake muffins 20-22 minutes, or until lightly browned on top. Cool muffins in pan about 5 minutes and then finish cooling on a wire rack.

Let me know how yours turn out! And come back for more recipes converted to gluten free and also a little decorating and crochet :)


  1. I make these all the time using Pamela's pancake mix! I add 1/3 cup maple syrup and it sends them over the top delicious!!! Thanks for posting the "from scratch" version!! I'm going to try it out with some sprouted brown rice flour blend!


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