Onion Rosemary Muffins

A unique savory & wholesome muffin. 
The almond meal adds protein and fiber and helps to replace some of the starch that is inherent with GF breads. Perfect with Thanksgiving dinner!

1 large onion, thinly sliced*
2 t. olive oil
1 1/2 cups GF flour blend
1/2 cup almond meal
1 t. baking powder
1 t. salt
1 egg
1 cup milk (I used plain almond milk)
1/4 cup olive oil
1 heaping T. of rosemary, minced

Heat a skillet over medium heat. Sauté the onion in 2 t. olive oil, then reduce heat to medium-low and allow onions to caramelize for 
approximately 45 minutes, or until that are tan to dark brown and giving off no moisture. 

Heat oven to 350˚F. Oil an eight or twelve muffin pan. 

Mix the flour and almond meal, baking powder and salt. Beat the egg, milk, and oil together. Combine both the wet and dry ingredients, now add the
rosemary, and onion. Stir just to combine; do not over mix. 

Spoon into the muffin pan and bake for approximately 25 minutes or until toothpick inserted in center of muffins comes out clean. 

Makes: Twelve small muffins or eight medium-sized muffins.

Notes: *Make the caramelized onions ahead of time.

From "The Farmer's Daughter Cooks Gluten Free" cookbook.
To view a Youtube slide show of the book...

Mini Corn Dog Muffins...and more. Gluten Free Game Day Goodies!

These are just as cute as they can be…and a unique game day treat! Kid-friendly, too.

1 cup GF flour blend

1 cup organic polenta or organic corn meal*

3 t. baking powder

½ t. salt

3 T. agave syrup

2 eggs, beaten

1 cup low fat buttermilk

3 T. olive oil or unsalted butter

7 Hebrew National gluten free, reduced fat all beef franks, cut into 1 inch bites

Preheat oven to 375˚F.

Mix all ingredients together to make the cornbread batter. Do not over blend.

Spray a mini muffin tin with GF non-stick spray, and spoon a scant tablespoon of batter into each mini muffin cup. Do not overfill. You want to make sure that the hot dog will still be peeking out of the muffin center! Place one hot dog bite into the middle of each cup.

Bake for 8-12 minutes or until corn bread is golden brown. Empty the tin, then bake second batch to total 48 little muffin corn dogs. 

Store leftovers in the refrigerator, and re-heat before serving.

Makes: Forty-eight mini muffin corn dogs.

*Obtain non-GMO corn products! 

More Ideas:

Munch down some ground turkey slider sandwiches with my moist and yeasty
gluten free mini-buns, Southwest style pinwheel appetizers, spinach-artichoke
dip, and more.

More game day appetizers...