I make a lot of muffins around here. In fact, since going gluten-free I think I’ve made more muffins than I ever did before - when I actually could eat wheat and gluten. I suppose that’s because I didn’t like being told that there were things I was never going to be able to have again. I’m stubborn that way. =)
Normally, the ones I make are sweet and full of fruit or chocolate. But sometimes I crave a nice savory piece of bread that will go equally well with soups, salads or entrees. These rosemary cheddar cheese muffin/biscuits (which taste a lot like the biscuits I used to love) fit the bill and are the perfect accompaniment to any of the many upcoming holiday dishes – beginning with Thanksgiving. (Although there’s no reason to stop there. They’re yummy year-round.) Another one of the things I like about them is that if you make and eat them the first day, they’re just a little bit lighter, more like a muffin. But to me they’re actually better the next day, when the consistency is like that of a biscuit. Hence my confusion over what to call them. Well, that and the fact that they’re baked in a muffin tin.
Besides having them with soup, salad or an entree, I’ve also served these savory biscuit/muffins at breakfast or brunch, and grabbed them for a snack when I was on the go.
- GF flour mix - 1 1/2 cups
- dried Rosemary (I like the flavor of Rosemary, so I use 2 tsp.) - 1 - 2 teaspoons
- baking powder - 1 teaspoon
- baking soda - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- coconut sugar (Sucanat or organic cane sugar) - 1 Tablespoon
- *OR 1/2 Tablespoon agave or honey -
- extra virgin olive oil (1 Tablespoon is for cooking the onion) - 1 1/2 + 1 Tablespoon
- minced onion (sauteed) - 1 cup
- milk (your choice) - 1/2 cup
- Greek yogurt or plain vegan yogurt - 1/2 cup
- Cheddar cheese (finely grated) - 2/3 cup**
Preheat oven to 350 degrees Fahrenheit. Spray muffin tin
Saute onion in 1 Tablespoon olive oil until the onion is soft and translucent around the edges. In a bowl measure and whisk with a fork the following dry ingredients: gluten-free flour mix, baking powder, sugar, baking soda, salt, Rosemary (crushed between your hands) and cheddar cheese. In a separate bowl measure the oil, milk, yogurt and mix together. When the onion is finished cooking, add it to the dry ingredients and stir it through with a fork. Then add the liquid ingredients to the dry and gently fold with a spoon or spatula until the dry portions have been absorbed. It will still look a little dry, but will be sticky to the touch. Spoon or shape them biscuit-shaped and place in prepared muffin tin (makes 10).
Bake 16 - 18 minutes. Cool on rack. Cover them well to keep them fresh.
* If using liquid sugar, add to the liquid ingredients.
** I haven't yet made these with a non-dairy/vegan cheddar cheese, though I understand there are some very nice non-dairy cheeses available that melt and bake well, so those with a dairy issue might consider giving one of them a try. =)