Mother Earth News Blogs > Real Food

Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Gluten-Free Breakfast Muffins

 GF Sausage Cheddar Breakfast Muffins 

Gluten-free quick breads and muffins make mornings feel special at our house. We're fans of savory muffins packed with chicken sausage or turkey bacon, flavored with onions, chives and chili and topped with a sprinkling of cheese. They are different every time depending on whether there is shredded cheddar or Parmesan or pepper jack on hand. The one thing they do have in common is the basic muffin made with Pamela's Baking Mix. I keep it on hand for quick breads, muffins or pancakes. There are times when I will blend gluten-free whole grain flours for my own combinations and times when I wake up and just want a quick muffin to serve to the family. One of the other tricks I use is my collection of baking pans. Just varying the shapes of gluten-free baked goods makes them fun.  My favorite lately has been the muffin top pan that makes wide flat muffins. That's what I used for these, but a regular pan will work too.

Gluten-Free Sausage Cheddar Breakfast Muffin Tops 

1 ½ cups Pamela’s Baking Mix

1 cup milk

1 egg

3 chicken breakfast sausages, diced

1/2 cup sharp cheddar, shredded

½ tsp dried diced onion

2 Tbs chives, snipped

1/8 tsp garlic powder

1/8 tsp red chili flakes

pinch of chipotle chili powder

Preheat oven to 350. Mix ingredients together (reserve half the cheese to top the muffins) and divide into greased muffin top pan. Bake 13-15 minutes or until nicely golden brown. Yields 6 muffin tops or large muffins. Baking time will be longer for regular muffins as the flat muffin tops bake quickly which is one of the reasons I like them for this recipe.

Kim at Cook It Allergy Free has some of my favorite gluten-free muffin ideas and she has an app for iPhones and iPads that can substitute ingredients in recipes according to your dietary requirements and food sensitivities. I've made Kim's Banana Cranberry Muffins several times and love the moist dense muffin with two kinds of cranberries. Ali at The Whole Life Nutrition Kitchen makes a gluten-free and dairy-free teff muffin and Carrot Raisin Buckwheat Muffins. I use the Pamela's Baking Mix for a pumpkin muffin top for breakfast or snacks and a pumpkin cheesecake muffin top for a more decadent coffee break. 


wendy gregory kaho
4/1/2011 9:20:15 PM

Kim, I am happy to share your app and your muffins. Since I bought your app, I have been impressed with the recipes and the ease of using it for making substitutions. You know i've made your muffin recipe enough times that I felt confident sharing it here. Shirley, you've got to plan better and stash more frozen pumpkin and canned pumpkin for these muffins. They are worth it. And Thank you for sharing, Angela.

angela @
4/1/2011 8:26:31 PM

Those look delicious! In response to your tweet: my best gluten free dairy free breakfasts (more brunch-style treats) on my blog are Rhubarb Stussel Muffins: and Slow Cooker French Toast Casserole: Yum!

shirley @ gfe
4/1/2011 8:08:13 PM

These actually look like a cross between a muffin and a biscuit and with their "all-inclusive" nature, I love them! Must get one of those muffin top pans for sure. Pumpkin cheesecake muffins? I'd be all over those if my store had any canned pumpkin as I've long been out of my frozen pumpkin. Love Kim's Cook IT Allergy Free app, her muffin recipes (she has so many good ones!), and Ali's, too. Great post! Shirley

kim (cook it allergy free)
3/31/2011 7:58:13 PM

Okay, these look unbelievable. What a great way to pack protein into the morning. All of my boys would just LOVE these! I will definitely be trying these! And THANKS for sharing my muffins and app here, Wendy! What a wonderful surprise! You are really doing something special here at Mother Earth News - you have a beautiful way of spreading the word about how amazing it can be to live a healthy gluten free life!