GF Savory Cheesy Egg Muffins

GF Savory Cheesy Egg Muffins

4 eggs lightly beaten
3/4 cup sour cream
1/4 cup heavy whipping cream
2 tablespoons melted butter
3/4 cup grated sharp cheddar cheese
1 small shallot chopped fine
3 red mini peppers chopped fine
2 garlic cloves minced

scant amount of olive oil to saute 

1 cup 1:1 gluten free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon aji amarillo pepper or white or black pepper
1 teaspoon dried tarragon
1 teaspoon smoked paprika
1/2 cup olive or avocado oil
add fresh chopped chives for garnish as muffins are cooling (optional)

In scant amount of olive oil saute shallot till soft, then add peppers and cook till soft, then garlic for one minute longer. Set aside to cool. In a medium mixing bowl, measure all dry ingredients with herbs, spices, and seasonings and whisk till blended. Preheat oven to 375 F. Take muffin tin and add a drizzle of olive or avocado to the bottom of each muffin section. (Using the hot oil in the bottom of each section keeps the eggs from sticking). Place muffin tin in oven while preheating. Beat eggs, add sour cream and whisk till blended, then add heavy cream and melted butter. Add sauted vegetables to wet ingredients and blend lightly.

Add all wet ingredients to dry, then add grated cheese and stir till just mixed. Remove muffin tin from oven (careful it will be hot), and use a half measuring cup to add muffin mixture to each section. Place in oven and bake for 20 to 25 minutes till toothpick inserted comes out clean. Remove from oven and let cool in tin for 10 minutes. With a fork loosen each muffin and move to a serving dish. These muffins puff up so beautifully. Oh my! These are light, fluffy, and so delicious. They'd be great to take on a day road trip or for breakfast or brunch.

Taking an Introduction to Weaving class today. Not like I need another art pursuit but I like to keep my hands and mind active. We shall see.