These are what I’m calling a new and improved version of my Rosemary Cheddar Biscuits. Not that there was anything wrong them before, but these are just lighter, fluffier and more like a true muffin (not a biscuit). And frankly, my family couldn’t stop eating them. Like the biscuits, they’re especially yummy fresh out of the oven (with butter or without), but they’re also good reheated slightly the next day too!
And for those who preferred the biscuit version, don’t worry, I won’t get rid of them!
- GF flour mix - 2 cups
- baking powder - 1 Tablespoon
- baking soda - 1 teaspoon
- sea salt - 1/2 teaspoon
- coconut sugar (sucanat, organic cane sugar or honey) - 2 Tablespoons or *1 Tablespoon agave
- egg - 1 or **1/4 cup egg replacement
- olive oil (or your choice) - 1/4 cup
- Greek yogurt or plain non-dairy yogurt - 3/4 cup
- milk (of your choosing) - 1/2 cup
- cheddar cheese or vegan cheddar - 1 cup (grated)
- onion - 1 cup (minced)
- dried rosemary - 2 teaspoons
Preheat oven to 350 degrees Fahrenheit. Spray or grease muffin tin.
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, egg, milk, yogurt and minced onion and mix together. 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 be sticky to the touch. Spoon into the prepared muffin tin. Makes 12.
Bake 16 - 19 minutes. Oven temperatures may vary so keep an eye on them. Toothpick should come out clean. Cool slightly on rack. Use a knife to ease them from the muffin tin. (Mine take 16 - 17 minutes)
(Keep covered to keep them fresh.)
* If using liquid sugar, add to the liquid ingredients.
** To make an egg replacement measure 1 Tablespoon white chia seeds or ground flax seeds and 3 Tablespoons hot water. Stir together and allow to form a gel before adding to the liquid ingredients as you would an egg. If you use regular (black) chia seeds you may see dark speckles in the finished muffins.