Gluten Free Cheese & Shallot Muffins

This recipe sounds fancy but is as uncomplicated as it is impressive.  An easy quick bread to mix up and satisfy everyone’s taste buds – including yours!  This recipe calls for Manchego – a mild sheep cheese – but in a pinch, any cheese will do.

Here’s What You Will Need:

2 C. Super Fine Rice Flour (I used brown this go around)

1/4 tsp. Guar or Xanthan Gum

1/2 tsp. Salt

1/4 tsp. Ground Oregano

1 T. Baking Powder

1/4 C. Olive Oil

1 Egg

1 1/4 C. Buttermilk

1/2 C. Water

1/4 C. Shallots, chopped finely

Looking more like garlic than an onion, this milder tasting vegetable is actually in the onion family.

Looking more like garlic than an onion, this milder tasting vegetable is actually in the onion family.

2 Ounces Grated Manchego Cheese

I have a simple food scale I whip out to make weighted measurements easier.

I have a simple food scale I whip out to make weighted measurements easier.

Preheat the oven to 400 degrees and lightly grease 12 muffin tins.

In a large mixing bowl, whisk together all of the dry ingredients.

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Create a well in the center and add the oil, egg, buttermilk, and water.  Stir to mix well, scraping the sides of the bowl as needed.

Stir in the cheese and the chopped shallots and evenly divide the batter among the 12 prepared muffin tins.

Bake for 15 minutes in a preheated oven.  The tops should begin to brown.  Serve with butter or enjoy all by themselves.

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