The other night a friend sent me home with some red pepper soup — made with fresh garden peppers and white wine. I decided to make dinner out of it, so I grabbed some rosemary from her garden and whipped up these cheesy muffins to go along. And boy, was it a stunning combo. These babies are best served warm, right out of the oven.
- 1 cup almond flour (this and this brand work well)
- 1/4 cup tapioca flour
- 1/2 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. xanthan gum
Note: xanthan gum can be hard on some people’s stomachs and/or hard to find. This recipe works best with it, but also will work without it. Without it, the muffins will be a little more crumbly.
- 1/3 cup grated parmesan or romano cheese
- Several tbsp. chopped fresh rosemary
note: for the first version of this muffin I tested, I used 1 1/2 tsp. dried basil, and it was also quite tasty.
- 1 egg
- 1/4 cup plain yogurt or sour cream (full-fat is best)
- 1/4 cup milk
- 1/4 cup strongly-flavored olive oil
- 1 tbsp. honey
- Preheat oven to 400˚F (200˚C). Line or grease 6 muffin tin cups.
- In a bowl combine the flours, baking powder, salt, parmesan cheese, xanthan gum, and rosemary.
- In another bowl combine egg, honey, oil, milk and sour cream. Add to dry ingredients and mix just until blended.
- Spoon batter into prepared muffin cups, filling three-quarters full. Bake in preheated over for about 20 minutes until toothpick inserted in center comes out clean and dry.