Gf savory onion. Cheesy muffin

 2 cups almond flour

1/2 cup tapioca flour 

1/2 cup corn meal white 

2 TB baking powder 

1/2 tsp salt 

4 eggs separated - beat egg whites loose fluffy 

2 TB yogurt (used Carmela’s soy yogurt) 

1/4 cup hard cheese - used Jarlsberg,( cheddar, pecorino etc)

1/4 cup onion minced 

1 green onion minced

1 tsp sweetener- used agave

1TB nutritional yeast *optional 

Preheat oven 350°f convection 

Bake 25 minutes (the sling test does not work they are light) 

Separate the egg whites from the yolks. 

Give a medium beating to beak up the whites and make them foamy. 

Add the dry ingredients together in a separate bowl - flours, baking powder, salt. Stir to combine. 

Add the wet ingredients together except the egg whites. 

Stir to combine 

Add the wet to the dry along with the cheese and onions, stir to combine. 

Fold in the egg whites. 

On a miffing pan with paper liners fill the cups to the top. 

I made 8 muffins with this recipe - I wanted bigger muffins. 

Place in the middle rack of the oven and bake 20-25 minutes. 

I checked at the 20 minute mark but added 5 minutes. Do not do the push down on the muffin to see if it springs back, it will not. Do the push a knife to come out clean. 

I served the muffins for breakfast with green chill with eggs poached in the chili. 

Delicious, soft and great mouth feels