Parmesan Corn Muffins


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


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.