Makes 10-12 muffins
1 , 20oz package Bob’s Redmill gluten-free cornbread mix
14 large (not jumbo or extra large) eggs
1 ½ cup lactose free milk (or other milk substitute)
½ cup cooking oil (I used olive oil, can use canola, or melted butter)
½ cup shredded cheddar cheese
1 Tbs sea salt, + more for topping
2 Tbs Rosemary
1. Place 12 eggs in a pot of water and bring to a boil.
. Reduce heat to low and cook for 2 more minutes.
. Remove eggs and place them into a bowl of cold water to cool.
. Preheat oven to 350 degrees F.
. In a large bowl, combine remaining 2 raw eggs with the other ingredients.
6. Line or grease 12 muffin tins (larger muffins may only make 10-11).
7. Peel shell from eggs.
8.Fill muffin tins ¼ the way full.
9.Place an egg in each, and cover with the rest of the batter.
10. Sprinkle with a bit more salt and cook for 18 minutes or so, until firm.