These savory gluten-free cheese muffins are a delightful treat, perfect for brunch or as a snack.
Preheat your oven to 210°C (410°F) and grease a muffin tin.
Ensure the oven is fully preheated before placing the muffins inside for even baking.
In a mixing bowl, combine the baking powder, salt, cayenne pepper, sugar, and shredded cheese.
Mix the dry ingredients thoroughly to evenly distribute the leavening agent.
In another bowl, whisk together the egg and milk until well blended.
Whisking the wet ingredients well ensures a uniform batter.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin tin cups.
Use an ice cream scoop for even portions.
Bake in the preheated oven for about 12 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the recommended time to avoid overbaking.
Let the muffins cool slightly before serving. Enjoy warm or at room temperature.
Serve with a dollop of butter or a side of soup for a complete meal.
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