Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Posted in Baked Goodies

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not.

I guess I’m the only one to blame. I have such high expectations and standards I set to myself, that with time, I find it hard to answer my own expectations.

Last year, I decided to minimize the gluten in my kids’ food. I decided that they will no longer be taking just sandwiches to school because it’s just not nutritious enough. And when they are taking sandwiches, I make sure it’s homemade bread with low to no gluten.

And now, here I am complaining about it, Typical.

I can’t wait until they are old enough to make their own lunches. Does this ever happen? because to be honest, I don’t remember myself making my own school lunches. And even if I do get them to make their own food, I guarantee that I will be standing there, watching like a hawk to make sure they are eating healthy. So like I said at the beginning, it’s my fault, my insanity, and I’m the only one to blame.

But really, rants aside, I find myself full of satisfaction most of the times I prepare their lunches because I was able to either use up leftovers or come up with something new and delicious.

This time, it was the second option – something new and delicious. and this time it’s gluten free corn muffins, with bell peppers and goat cheese. Perfect for the lunchbox and the over protective mom – that would probably be me.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins
Recipe type: Lunch, Muffins
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10 Muffins
Gluten Free Corn Muffins with bell peppers and goat cheese are the perfect solution to put in the lunchbox. Easy mix and bake and 20 minutes after you have your muffins ready for the box.
  • ½ Cup Cornmeal
  • ¼ tsp Salt
  • ½ Cup Gluten Free All Purpose Flour
  • ½ tsp Xanthan Gum
  • ¼ tsp Baking Soda
  • ½ Cup Milk + 1 Tbsp White Vinegar
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ½ Cup Crumbled Goat Cheese
  • ½ Cup Finely diced Bell Pepper
  • 1 tsp Dry Basil
  1. Preheat oven to 375F (190C) and oil spray 10 muffin cups (I used silicone ones)
  2. Place the cornmeal, salt, flour, Xanthan and baking soda in a mixing bowl and mix together.
  3. Prepare ½ cup milk, add the vinegar into the milk and set aside.
  4. Add the egg and oil into the flour mix and finally add the milk with vinegar and mix well until combined.
  5. Add in the peppers, goat cheese and basil, fold into the mix until evenly combined in the batter.
  6. Divide the entire mix into 10 muffin cups and bake for 10-15 minutes in preheated oven.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins