Gluten-Free Savory Muffins

Dry Ingredients:

1 cup cassava flour

1/2 cup almond flour

1.5tsp baking powder

0.5 tsp baking soda

Spices of choice, to taste

1 tsp salt

Large handful of argula or greens of choice, chopped

1 roasted red pepper, chopped

8-10 shitake mushrooms, chopped

1 cup frozen edamame, shelled

small handful dill, finely chopped

1/3 cup walnuts, chopped

1 cup grated cheese of choice, optional

Wet Ingredients:

2 eggs, whisked

2/3 cup buttermilk or beaten yogurt

1/3 cup olive oil

Combine all wet ingredients in a bowl. Mix well.

Combine all dry ingredients, except veggies, nuts and cheese, in a large bowl. Mix well.

Add wet to dry ingredients. Mix thoroughly.

Add veggies, nuts and cheese.  Gently mix with a spatula.

Let it sit for 20-30mins.

Fill in a mini-muffin pan. They don't rise much, so you can fill it to the top.

Bake at 350F for 17-20mins. Check for doneness with a toothpick.

Remove from oven. Let rest for 10-15mins before removing from the pan.

Enjoy them warm!