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N/A Servings
Makes 12 muffins Difficulty
Easy
Ingredients
1 Tablespoon unsalted butter 1 shallot, minced 1 cup gf flour 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sugar 1/2 teaspoon salt 3/4 cup polenta 3 large eggs 4 Tablespoons unsalted butter, melted and cooled 1 cup gf sour cream 1/2 cup milk 1 teaspoon lemon zest, chopped 2 teaspoons fresh oregano, minced
Directions
Preheat oven to 425 degrees F. Grease a 12 cup muffin pan.
Heat a heavy skillet over medium heat and add 1 tablespoon butter. When melted, add shallots and cook until softened; remove from heat.
In a mixing bowl, sift together flour, baking powder, baking soda, sugar and salt.
Stir polenta into dry ingredients.
In a large mixing bowl, beat together eggs, melted butter, sour cream and milk. Add cooked shallots, lemon zest, oregano plus dry ingredients, stirring until blended.
Pour batter into prepared muffin tins and bake for 20 minutes.
Tips
For gf flour: 2 cups rice flour 2/3 cup potato starch 1/3 cup corn starch 1/2 teaspoon xantham gum Or use the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.
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