1teaspoonxanthan gumomit if your blend contains it
2 ¼teaspoonsbaking powder
1 ½teaspoonsminced dried onionoptional
2 ¼ouncesParmigiano-Reggiano cheesefinely grated
4ouncessharp cheddar cheesegrated (plus more for sprinkling)
1 ¼cups(10fl. oz.)buttermilkat room temperature
4tablespoons(56g)unsalted buttermelted and cooled
2tablespoons(28g)neutral oil (like canola, vegetable or grapeseed)
2(100g (weighed out of shell))eggsat room temperature, beaten
Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the flour blend, xanthan gum, cornstarch, baking powder, salt, and optional dried onion. Whisk to combine well.
Add the grated cheeses, and mix to coat them in the dry ingredients and evenly distribute them in the mixture. Set the bowl aside.
In a medium-size bowl, place the buttermilk, melted butter, oil, honey, and eggs, and whisk vigorously to combine well.
Create a well in the center of the large bowl of dry ingredients and add the wet ingredients. Mix until just combined. The muffin batter will be thick but soft.
Using a spring-loaded ice cream scoop or two spoons, fill the prepared wells of the muffin tin almost to the top with the batter. Smooth the tops with moist fingers. Sprinkle the tops lightly with a few more shreds of cheddar cheese.
Place the muffin tin in the center of the preheated oven and bake for about 22 minutes, or until a toothpick inserted in the center of the middle muffin comes out with no more than a few moist crumbs attached.
Remove the tin from the oven and allow the muffins to cool for about 5 minutes before transferring to a wire rack to cool until no longer hot to the touch. Serve warm.
Gluten Free Savory Muffins from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/gluten-free-savory-muffins/