Gluten-Free Garlic Onion Muffins
Yields 12 servings
- Non-stick gluten-free cooking spray
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1/4 cup grated parmesan cheese, plus additional for sprinkling
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. xanthan gum
- 1/4 tsp. black pepper
- 5 Tbsp. butter, divided
- 1 medium onion, diced
- 4 medium cloves garlic, minced
- 1 cup milk
- 1 large egg
- Preheat the oven to 400°F. Set aside a 12 count muffin tin lined with muffin liners or sprayed with non-stick cooking spray.
- In a medium bowl, mix the brown rice flour, sorghum flour, potato starch, ¼ cup parmesan cheese, baking powder, salt, xanthan gum, and black pepper.
- In a medium skillet, melt one tablespoon of butter over medium heat and add the onions. Cook, stirring often until onions begin to soften. Add the garlic and reduce heat to medium-low. Continue cooking, stirring often until aromatic, approximately 3 more minutes. Remove from heat and let cool.
- Melt the remaining 4 tablespoons of butter separately. Then, add the melted butter, milk, and egg to the dry ingredients. Whisk until the batter is smooth, then use a spatula to fold in the onion garlic mixture.
- Divide the batter evenly into the muffin tins. Sprinkle each muffin with some parmesan cheese then bake for around 25 minutes or until the muffins are golden brown.
- Remove muffins from the pan and let cool on a wire rack. Serve warm or at room temperature.
Nutrition per serving: 170 calories, 24 g carbohydrates, 30 mg cholesterol, 7 g fat, 1 g fiber, 4 g protein, 200 mg sodium, 2 g sugar.
Recipe from: seriouseats.com