3 eggs, large
¾ cup milk, whole
¼ to ½ tsp salt (based on preference)
400 g Torill’s Table Gluten-Free Muffin Mix
1 cup shredded cheddar cheese
½ cup melted butter, cooled
½ cup chives
Preheat the oven to 350°F.
Whisk the eggs, salt, and milk together until it is fully combined.
Add the gluten-free mix into the wet ingredient mixture. Mix with a wooden spoon until there are no streaks of the dry mix.
Add the shredded cheese, chives, and melted butter into the batter. Mix it with a wooden spoon until it is fully incorporated.
Line a muffin tin with either a cupcake liner or brush it with butter.
Fill the muffin tin with the batter 2/3 to the top (or ½ cup per muffin).
Place the muffins into the oven and bake for 20-25 minutes or until golden brown.Pro-tip:if you have a convection oven, bake it for additional 5 minutes.
Once the muffins are done, let them cool for a minute in the muffin tin and transfer it onto a cooling rack.Pro-tip:an indicator of when the muffins are done is when a toothpick is inserted into the muffin and no batter is attached to it.
Serve it with butter or on its own and enjoy!