Cooking and Serving: 37 minutes | 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend contains it | ¼ cup (36 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes | Servings: 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend contains it
¼ cup (36 g) cornstarch
2 ¼ teaspoons baking powder
¾ teaspoon kosher salt
1 ½ teaspoons minced dried onion, optional
2 ¼ ounces Parmigiano-Reggiano cheese, finely grated
4 ounces sharp cheddar cheese, grated (plus more for sprinkling)
1 ¼ cups (10 fl. oz.) buttermilk, at room temperature
4 tablespoons (56 g) unsalted butter, melted and cooled
2 tablespoons (28 g) neutral oil , (like canola, vegetable or grapeseed)
2 tablespoons (42 g) honey
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
Instructions
Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin.
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.
Using a spring-loaded ice cream scoop or two spoons, fill the prepared wells.
Place the muffin tin in the center of the preheated oven and bake for about.
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.
