1. Preheat your oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, salt, black pepper, and dried Italian seasoning until well combined.

3. Stir in the shredded cheddar cheese, chopped green onions, and nutritional yeast into the dry ingredients. Toss gently to coat them with the flour mixture.

4. In a separate medium bowl, whisk together the egg, milk, olive oil, and apple cider vinegar until thoroughly combined.

5. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix just until combined. Do not overmix; a few lumps are fine.

6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

7. Bake for 20-25 minutes, or until the muffins are golden brown on top and a wooden skewer inserted into the center comes out clean.

8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.