Gluten-Free Garlic Onion Muffins Recipe Recipe

Name: Gluten-Free Garlic Onion Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Adjust oven rack to middle position. Preheat oven to 400u00b0F. Spray 12 muffin cavities with non-stick cooking spray. Set pan aside.
2
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.
3
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.
4
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.
5
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.
6
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.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Garlic Onion Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Garlic Onion Muffins Recipe

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