Stuffin Muffins

  • 4 Tablespoons(half stick) butter
  • 1onion chopped
  • 1 bunch celery chopped
  • 1 Cup Butter, melted
  • 1 Cup Sugar
  • 4 Eggs
  • 2 Cups Buttermilk
  • 1/2 Cup oil
  • 1Teaspoon Baking soda
  • 1 teaspoon Xanthan Gum
  • 2 Cups Cornmeal
  • 1 ½ Cups Rice Flour
  • ½ Cup Oat flour or Tapioca flour
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon Salt
1.Preheat oven 375. Grease muffin pan mini (best) or regular
2. Saute onions and celery in 4 Tablespoons of butter until soft
3.Mix 1 Cup of melted butter and sugar together.
4.Add eggs and oil  beat until well blended.
5.Add baking soda to buttermilk and beat into mixture
6..Add cornmeal, flour and spices, mix until well blended.
7. Mix in sauted vegetables
8.Pour batter into prepared pan Bake 20-30 minutes, or until browning on top

I  ‘created’ these scrumptious mouthfuls to go with a pot of turkey soup I made Sunday after Thanksgiving.  I am afraid I may have started something, they are gone and Keith wants them replaced, NOW.

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