Purrsuit of Flavors: GF Muffins for Sandwiches

Thanks to Shoko and Tyebe of the Canadian Cats and Nelly and Phenny of Easy Blog for hosting this yummy day.

Today we are taking the challenge from Shoko, Tyebe, Phenny and Nelly to post a sandwich recipe. How easy is that! Well, with Mom and Dad both on special diets, it really isn’t easy at all.
However, Mom has been making what she calls “muffins” out of tapioca flour, and it’s dairy-free too. It’s super easy and fast; just dump everything into a blender, then pour into the muffin tin and bake! The real name on the recipe is Mexican Cheese Bread, Here is what the muffin looks like before being made into a mini-sandwich (slider):

This recipe is geared toward our family’s special diet, but you can make a few changes that will be noted in the recipe below. Mom knows this recipe by heart, so here goes:

Mexican Cheese Bread, aka Muffins

Preheat oven to 400F. (Seriously, preheat it. Prep time is 5 minutes or less.)

1/2 C shredded Manchego (or cheddar) cheese
1/4 C olive oil
2/3 C coconut milk that comes in a carton in the dairy department (or regular milk)
1 tsp salt
1 egg
1 1/2 C tapioca flour (I don’t know if this will work with any other flour)

Put everything in a blender and blend well. Pour into large muffin/cupcake cups — the size that comes 6 to a pan. One pan will do it. Fill halfway or less.

Bake at 400F for 20 minutes. We like them just a bit crusty, so we bake them 2 or 3 minutes more. We use a non-stick pan, so they just dump right out.

Slice them cross-wise to use as a bun. So far, we have used them as buns for cheeseburgers and sloppy joes, and buttered the outsides of them to make grilled cheese. Would also be good with tuna or egg salad, or anything else you make into a sandwich.

You can also make these in the regular size muffin/cupcake cups as “rolls” to eat with your meals.

Xena: Lucy, I think we got cheated out of our blog today. Not even a picture of us.
Lucy: Nope, Mom promised at least a picture.

Is Chia still here?

22 thoughts on “Purrsuit of Flavors: GF Muffins for Sandwiches

  1. Those muffins have to become part of our menu choices, too! I do believe I have a similar recipe that we make only at holiday feasts, its a little too much yummy to eat only one, LOL!

    Your table cloth looks familiar…did you get it at Aldi?

    And as the cute door-jammers were woofing, IS Chia still there??!

    Liked by 1 person

    1. The muffins are best eaten the same day. They don’t “overnight” well.
      That’s a napkin, and my hubby had them before we were together, over 15 years ago. So it wasn’t Aldi.
      Chia is still here, but a neighbor who is thinking about taking her is keeping her for us when we travel next (not this coming) weekend. We are hoping he decides to not send her back here! (Although both pups are starting to play with her and she is doing better with the housetraining.)


  2. thank you, i am looking for a bread substitute and have printed this and will get the flour this week end. i will try it with my lactaid milk. still laughing at the photo and the comment. Is Chia still here? brhahahahahhaaa

    Liked by 1 person

    1. The answer was yes. Xena
      The center is a bit doughy, and it doesn’t change if you cook it longer. If you want a crispier crust, just bake it for a few more minutes.


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