Savory Gluten Free Cheesey-Zuchinni Muffins

Ingredients

• 1 3/4 cups Brown Rice Flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Xanthum Gum
• 1/2 teaspoon salt
• 1/4 cup onions, minced
• 1/4 cup butter, divided
• 1 egg
• 1 cup So Delicious Coconut milk
• 1 1/4 cup shredded unpeeled zucchini
• 1 teaspoon minced Garlic
• 1 cup mozzarella cheese
• 8 slices bacon, cooked crisp and crumbled

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place 12 to 15 muffin wrappers in muffin pans.
2. Mix the flour, baking powder, baking soda, xanthum gum, and salt in a bowl. 
3. In a pan saute onions in 1/8 cup of butter until onions are soft and almost clear colored.
4. In another bowl, stir together 1/8 cup butter, egg, milk, zucchini, onion/butter mixture, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the cheese and crumbled bacon, and pour the batter into the prepared muffin cups.
5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.