Garlic Cheddar Muffins

If you read yesterday’s post, you must be excited for today’s post! After all, what is spaghetti without some sort of garlic bread?? I have an easy garlic bread recipe that I just might post as well but these are delicious and what I served with my spaghetti meal.

I found this recipe in a cookbook called Gluten-Free Cupcakes by Elana Amsterdam which I highly recommend! I’ve made several recipes from this book and let me tell you, they are delicious…best of all, healthy!

I did change it up a little but not much. These are delicious and light and I think that’s why she calls them muffins instead of biscuits. I am going to try making ones that are more heavy like biscuits sometime but for now, these scrumptious muffins satisfy the crave for garlic bread.

Garlic Cheddar Muffins Recipe


1 1/4 c blanched almond flour

1/2 tsp baking soda

2 eggs

2 tbsp extra virgin olive oil

1 c freshly grated  white cheddar cheese (white=no dyes. choose a cheese with no artificial ingredients or preservatives-just cheese stuffs)

3 cloves garlic, minced


Preheat oven to 350 degrees. Line your muffin tin with 9 paper liners.

In large bowl combine dry ingredients.

In medium bowl, combine wet ingredients.

Add wet ingredients to dry ingredients and stir until thoroughly combined.

Stir in cheese and garlic

Scoop 1/4 c batter into each lined muffin cup.

Bake 18-23 minutes until a toothpick comes out with just a few crumbs. Let cool in pan 15 minutes and serve


Enjoy! 🙂


Sweet Cornbread

So this past week I had me a hankerin for some chili and sweet cornbread! (Sorry, it really brought out the hillbilly in me). I knew I had some chili already cooked and in the freezer so that was not a problem. The problem was….how do I make gluten-free sweet cornbread? So, I did what I always do when I need ideas, I surfed the web. Do you know how hard it is to find gluten-free sweet cornbread recipes that don’t have a lot of crap in them?! Yep, real hard. Well I finally found one that wasn’t too bad but it was made with rice flour and a bunch of corn starch and I am just not too keen about putting all that starch into my bread but I thought I would give it a go to see how it tasted and then I would be able to figure out how to make it the way I wanted with the ingredients I prefer. Besides I REALLY had a hankerin for some sweet cornbread and chili!

So, I got the chili out of the freezer to thaw, milled some popcorn for some fresh cornmeal, and got started on that batch of cornbread. Half an hour later, I was ready to heat up that chili and taste that cornbread! The anticipation was killing me!!!! So I opened the container of chili and guess what? It wasn’t chili. It was some sort of mystery sauce. Note to self…LABEL! Well, all the other containers that I thought were chili all looked the same as this mystery sauce so I didn’t dare defrost more. Oh well, chili another day….besides, I still had that sweet cornbread!

The cornbread tasted pretty good so I changed it up completely, different measurements, flour, sweetener, milk, everything. The second batch was nearly perfect. One more time…perfection! I’m pretty darn proud of myself! 😉

So 3 batches of sweet cornbread later, I decided it’s time to make that chili before I get absolutely sick of sweet cornbread (is that even possible?) but that recipe will be the next post as long as it turns out tastey…it’s cooking as I type.

I made sweet cornbread muffins but if you prefer to make it in a pan that’s just fine but you’ll have to guess the timing out for yourself but my guess is that it should be close to the same timing.

Did I mention this recipe is gluten-free? 🙂

Sweet Cornbread Muffins Recipe:


1 1/4 c cornmeal

3/4 c blanched almond flour (it usually is blanched when you buy it. It’ll say so on the label)

1 tbsp low sodium, aluminum free baking powder

1/4 c agave nectar

3/4 c almond milk (I make my own so if you use store bought get unflavored, unsweetened)

1/3 c grapeseed oil

2 lg eggs

Preheat oven to 400 degrees.

Add all the ingredients into your stand mixer bowl (or a medium bowl if you will be using your hand mixer). Mix until well blended.

Pour into silicon muffin cups (about 1/4 from top) that are on a cookie sheet (or you can use your muffin pan with paper liners).

Bake for 15-20 minutes. All 3 times they were done at 15 minutes (toothpick came out clean) but I like them a little more golden than they were. 20 minutes was a little too long 17 minutes was just about right except the bottoms were brown but they were still absolutely delicious! Enjoy!