Four onion muffins
Posted: November 17, 2008 Filed under: favorites, gluten free, Stage 1, Vegan, Whole grains Leave a comment »
Mhmhm. Mhhmhmmm. Sorry! My mouth was full!
Full of sweet oniony goodness that is! I’ve been trying different kinds of savory mufffin recipes, and these are ones that I’m going to be eating quite frequently.
I was a little discouraged about gluten free baking when my empanadas didn’t work out, but I think I have redeemed myself with these muffins. The ease of preparation and the wonderful texture has inspired me to keep experimenting. So, I won’t throw in the towel just yet!
1 1/2 cups all purpose gluten free mix (see below)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon xantham gum
1/2 teaspoon garlic powder
1 tablespoon Ener-G egg replacer
1 cup almond milk
1/3 cup olive oil
1/2 red onion
1/2 yellow onion
3 shallots
2 green onions
1 tablespoon olive oil for frying onions
Preheat oven 350 degrees F.
Grease muffin pan, or line with paper muffin cups.
In a bowl, mix together all dry ingredients. Set aside.
Chop onions. Heat tablespoon of olive oil in frying pan. Add onions and saute until nicely browned. Salt and pepper to taste.
Add olive oil, almond milk and onions to bowl of dry ingredients. Stir until just combined and there are no dry streaks of flour. Turn batter into prepared muffin pan. Bake for about 30 mins. Test with toothpick to make sure center is dry.
Makes 12 muffins
*All purpose gluten free flour mix is 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch
