1 T. baking powder
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. onion powder
1/8 tsp. garlic powder (you could use minced, fresh onion and garlic if you choose.)
8 oz. cheese, grated (I usually use cheddar)
1/3 c. olive oil
1/2 c. milk
3 lg. eggs
Preheat oven to 400 degrees. Spray 8 muffin top indents with cooking spray. (a muffin top pan has 6 indents, if you don't want to use two pans, you could make 3-4 regular size muffins, as well as six rolls.)
Dump all ingredients in a lg. mixing bowl. Beat at low speed to blend ingredients for about 30 seconds. Increase speed to med-hi (6 on my kitchen-aid) and beat for 1-2 minutes, until the dough looks kind of like lumpy egg salad. Place about 1/2 c. dough in muffin top indents, and 1/4 c. dough in regular muffin tins. For the muffin top pan, spread the dough out flat. It should fill the muffin top indent. Pop in the oven and bake for 25 minutes. Allow to cool a bit before slicing.
Notes: You read it correctly. There is no xanthan gum in this recipe.
This recipe came from here
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