Parmesan Corn Muffins
Ingredients
1 ¼ cups full fat coconut milk
¼ c olive oil
1 large egg
1 cup oat flour
¾ c cornmeal
1 T sugar
2 t baking powder
¼ t baking soda
Dash salt and pepper
¾ c Parmigiano Reggiano
2 T chile powder or a rub
Description
Combine wet ingredients in one bowl and whisk them together
In a separate bowl whisk the dry ingredients together. Make a hole in the middle of the dry ingredients and add the wet until incorporated. (Do not overmix). Add ½ c cheese and approximately 2 T chives. Put mixture into each muffin tins, filling to about ⅔ full.
Sprinkle remainder of cheese and chives on top of muffins
Bake for 10-12 minutes
Recipe Story
I was asked to host a cook n learn dinner for a friend. She had been intrigued with my gluten-free cooking. We designed a menu for her friends and part of that was this recipe. The fun thing was that I found a recipe similar to it in Cooking Light 2012. This is an adaptation of that.