I have a really fun recipe for you guys today – hard boiled egg and cheddar muffins! These savory, gluten free muffins have a hard boiled egg hiding inside them – cool, right?!
Now you don’t have to eat a muffin AND hard boiled eggs for protein – you get two in one. 🙂
I first got this recipe idea when we were at Smith Mountain Lake with our friends Tim and Lindsey this summer, and Lindsey made muffins with a hard boiled egg inside.
I thought it was brilliant – a portable savory breakfast or snack that included both carbs and protein!
I thought it would be fun to do a gluten free version of these for my gluten free friends – and to incorporate some herbs into the mix for extra flavor, too.
To make this recipe gluten free, I’ve used a mix of two gluten free flours.
First, chickpea flour, also known as garbanzo bean flour, which is an old fave of mine. It’s loaded with protein, fiber, and iron, and lends a sweet and rich flavor to baked goods. Don’t worry – you can’t taste the chickpeas at all!
The other gluten free flour used here is millet flour, which lends a creamy color and subtle flavor to baked goods. It’s also a good source of protein and fiber.
To use up the leftover millet flour, my Gluten Free Dark Chocolate Quinoa Bars also work well with millet flour instead of chickpea flour! (Note: If you’re not into millet flour, brown rice flour will also work in place of it, but it will make the muffins a bit coarser/grainier.)
And if you’re not feeling the alternative flours, you can also just use entirely all-purpose flour – you do you!
As always, this recipe is quick and easy.
In a large bowl, you’ll whisk together the flours, baking powder, salt, herbs, and cheese. (Hot tip: use sharp cheddar for extra delicious flavor – and don’t skip the herbs!)
In another smaller bowl, whisk together your milk, 2 eggs, and the olive oil.
Then, stir your wet ingredients into the dry until just combined.
The #1 key for this recipe is that you need to use a jumbo muffin tin (<- that’s the one I have) – regular sized muffin tins will not work. Don’t say I didn’t warn you. 🙂
To make the magical hard boiled egg filling, you’ll first spoon about 2 to 3 tablespoons of batter into each (jumbo!) muffin cup. Then, crack an egg into each of the cups on top of the batter, and divide the remaining batter between the cups, covering the yolk of the eggs. (It’s cool if some of the egg whites stick out around the edges.)
Toss the muffins in the oven and bake at 350 degrees F for 20 to 25 minutes, or until browned and firm to the touch. Et voila! Ready to eat (don’t burn your tongue)!
I hope you enjoy these muffins!
Despite being gluten free, they are moist and flavorful – and all that protein and fiber gives them some serious staying power, so you won’t be starved 5 minutes after eating them. 🙂
Here’s the full recipe. Enjoy!