I had a craving for a hardly breakfast muffin last week. After a Pinterest search for breakfast muffin I found French Breakfast Muffins. A little tweaking and viola Gluten Free Breakfast Muffins! I added the chia seed to give it a little extra health factor. I know, they ARE muffins – but a girl has to try:)
These are very dense and hardly muffins. They aren’t light and fluffy by any means. These muffins taste great and are filling. They are great for breakfast or a mid-morning snack. Pop them in the microwave for 15 seconds and you are good to go with nice warm muffins.
What you Need
1 1/2 cups GF flour
1/4 cup white sugar
1/4 cup brown sugar
1.5 tsp baking powder
1/4 tsp nutmeg
1/8 tsp salt
1/4 tsp GF vanilla extract
1 egg
1/2 cup milk
1/3 cup butter, melted
1/2 tsp chia seed, ground
topping
2 tbsp butter, melted
1/4 tsp cinnamon
1 tbsp white sugar
How to Make it:
Heat oven to 350 and grease muffin tin. Mix dry ingredients together. In a separate bowl mix the wet ingredients. Slowly add wet to the dry and stir. Batter will be thick. Bake for 20 minutes.
Then dip them into cinnamon/ sugar mixture.While it is cooking melt butter and mix cinnamon and suger together in small bowl. Once slightly cooled brush butter onto muffins.
These are best served warm.
Enjoy!
Recipe adapted from here and here.
This post is linked to Gluten Free Homemaker’s Gluten Free Wednesdays.
This looks like a great recipe. I’m making it in the morning! Can’t wait. My kids are going to love them.