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Quinoa Cheese Muffins
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a gluten-free recipe, using corn meal and quinoa flour. Makes about 12, depending on the size of muffin pan. They can also be baked in custard cups, or as a loaf in a bread pan.
1/2 cup unsalted butter, softened
Preheat oven to 425 degrees. Lightly brush muffin pan or pans with a thin film of olive oil. In batter bowl, whisk the soft butter and eggs, blending in milk. Whisk or beat to thoroughly blend. In another bowl, combine the flour, corn meal, baking powder, salt and herbs. Fold into the egg mixture, adding the grated cheese. Spoon into prepared pans and bake 10-15 minutes, or more depending on the size of the pan/pans.
Recipe created 2012-01-29.