Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

Savory quick breads are one of my favorite ways to fill out a meal, especially the light sort of meals I usually like to prepare. The "quick" part is especially appealing, but the texture of a biscuit, muffin or flatbread also makes a satisfying contrast to the other components of the meal, while the flavors can be easily assembled in any combination that enhances the other foods being served. And of course the leftovers are great to have around for breakfasts or snacks.

These gluten-free quinoa flour muffins combine some of my favorite ingredients: cornmeal, roasted red peppers and goat cheese. Easy-to-make, they're a soft and moist but slightly dense savory muffin with a little chewy crunch from the cornmeal — great to serve with soups or salads, but these muffins shine on their own too.

Note: sun-dried tomatoes can be substituted for the roasted red peppers with great success, and a handful of pitted and chopped black olives can be added if desired.

Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese (Gluten-Free)

Recipe by Lisa Turner Published on November 17, 2012 Easy, soft and moist gluten-free savory muffins made with quinoa flour, roasted red peppers and goat cheese Print this recipe Ingredients: 1 1/2 cups quinoa flour 1/2 cup blue or yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon dried oregano pinch of cayenne (optional) 1/2 teaspoon sea salt 2 - 3 jalapeños, seeded and finely chopped (optional) 2 large eggs 1 cup buttermilk 1/4 cup olive oil 1/2 cup roasted red peppers, chopped 5 oz (140 g) soft goat cheese, crumbled Instructions: Preheat an oven to 375° and grease 12 standard size muffin cups. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, oregano, cayenne if using, and sea salt. Stir in the jalapeños if using. In a medium bowl, whisk together the eggs, buttermilk and olive oil until slightly frothy. If using roasted red peppers from a jar, drain and dry slightly with paper towels. Add the roasted red peppers and goat cheese, and gently stir a few times. Make a well in the center of the dry ingredients and pour in the egg and goat cheese mixture. Stir until just combined. Divide the batter evenly among the prepared muffin cups and bake for 20 minutes or until the tops are golden brown and a cake tester or toothpick inserted into the middle of a muffin comes out clean. Remove from heat and leave to cool in the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature. If you aren't serving the same day, they will keep in the fridge for a few days in a sealed container. Makes 12 muffins

More savory muffins ideal for filling out a meal:
Quick and Easy Cornbread Muffins
Poppy Seed Muffins
Cracked Black Pepper Cheddar Muffins
Savory Dill Ricotta Muffins

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