Gluten Free Savory Muffins

glutenfreeonashoestring.com

Ilona Levy

2 cups ( 280 g) all purpose gluten free flour blend (I used Better Batter; click through for details)

1 teaspoon xanthan gum omit if your blend contains it

¼ cup ( 36 g) cornstarch

2 ¼ teaspoons baking powder

¾ teaspoon kosher salt

1 ½ teaspoons minced dried onion optional

2 ¼ ounces Parmigiano-Reggiano cheese finely grated

4 ounces sharp cheddar cheese grated (plus more for sprinkling)

1 ¼ cups ( 10 fl. oz.) buttermilk at room temperature

4 tablespoons ( 56 g) unsalted butter melted and cooled

2 tablespoons ( 28 g) neutral oil (like canola, vegetable or grapeseed)

2 tablespoons ( 42 g) honey

2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten

Directions at glutenfreeonashoestring.com

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