Savory Garlic Onion Muffins
July 11, 2012
Most summer suppers pair well with garlic bread. Yet sometimes the craving for garlic bread strikes when the gluten-free bread box is empty. If that happens, consider making a batch of these savory muffins.
Like their sweet cousins, these muffins welcome variations. In fact, the recipe began its life as garlic-dill muffins. Since dill didn't always go with the main course, I found myself omitting it more and more. Once I added onions and parmesan to the recipe, I never made the dill variation again. If your meal welcomes herbs, add about one tablespoon of dried, chopped herbs to the batter.
Adding caramelized onions to the batter also makes a tasty variation. Since you don't want to rush onions into caramelizing, you can cook the onions one day, cool them and then store in the refrigerator. When you're ready to make muffins, simply stir the caramelized onions into the batter and you'll have caramelized onion muffins in under 30 minutes!
Unlike other savory quick breads, like biscuits, which are best enjoyed as soon as they come out of the oven, these muffins taste fine several hours after baking. If you have the time, bake a batch in the morning before the heat of the day really kicks in.
Non-stick gluten-free cooking spray
1 cup (about five ounces) brown rice flour
1/2 cup (about 2 1/2 ounces) sorghum flour
1/2 cup (about 2 ounces) potato starch
1/4 cup grated parmesan cheese, plus additional for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/4 teaspoon freshly ground black pepper
5 tablespoons butter, divided
1 medium onion, diced (about 1 cup)
4 medium cloves garlic, minced (about 4 teaspoons)
1 cup milk
1 large egg
Makes about one dozen muffins
Adjust oven rack to middle position. Preheat oven to 400°F. Spray 12 muffin cavities with non-stick cooking spray. Set pan aside.
In medium mixing bowl, whisk together brown rice flour, sorghum flour, potato starch, 1/4 cup parmesan cheese, baking powder, salt, xanthan gum, and black pepper.
Melt 1 tablespoon butter in medium skillet over medium heat. Add onion. Cook, stirring frequently, until soft but not browned, about four minutes. Add garlic, reduce heat to medium low, and continue cooking, stirring frequently, until soft and aromatic, about 3 minutes longer. Remove from heat and allow to cool.
Melt remaining 4 tablespoons butter. Allow to cool slightly. Add milk, egg, and melted butter to whisked dry ingredients. Whisk until batter is smooth. Switch to rubber spatula. Fold in onion-garlic mixture.
Divide batter evenly between prepared muffin cavities. Sprinkle top of each muffin with a little parmesan cheese. Bake until muffins are golden brown and spring back to the touch, about 25 minutes.
Remove muffins from pan and place on wire rack to cool. Serve warm or at room temperature. Store leftover muffins on the counter, covered, for up to two days.
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