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Most summer suppers pair well with garlic bread. Yet sometimes the craving for garlic bread strikes when the gluten-free bread box is empty. If that happens, consider making a batch of these savory muffins.
Like their sweet cousins, these muffins welcome variations. In fact, the recipe began its life as garlic-dill muffins. Since dill didn't always go with the main course, I found myself omitting it more and more. Once I added onions and parmesan to the recipe, I never made the dill variation again. If your meal welcomes herbs, add about one tablespoon of dried, chopped herbs to the batter.
Adding caramelized onions to the batter also makes a tasty variation. Since you don't want to rush onions into caramelizing, you can cook the onions one day, cool them and then store in the refrigerator. When you're ready to make muffins, simply stir the caramelized onions into the batter and you'll have caramelized onion muffins in under 30 minutes!
Unlike other savory quick breads, like biscuits, which are best enjoyed as soon as they come out of the oven, these muffins taste fine several hours after baking. If you have the time, bake a batch in the morning before the heat of the day really kicks in.