2 cup Lupin flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
1.5 teaspoons sugar
1 cup cheddar cheese (grated)
1/2 cup parsley (chopped)
1 large egg
2 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
1 1/2 cups buttermilk
Preheat the oven to 200F.
In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, chili powder (if using), and sugar. Whisk thoroughly.
Add the grated cheese and chopped parsley to the flour mixture and mix until all incorporated.
Add the egg, vegetable oil, applesauce, and buttermilk (or kefir) and mix with a spatula just until no flour is visible. Do not overmix.
Line medium sized muffin pan with muffin liners AND SPRAY WITH COOKING OIL (this is important!)Alternatively: You don't have to line with paper liners, you can just spray the muffin tin with cooking oil directly.
Evenly divide the batter between 16 cups.
Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
If you are not using muffin liners, then run a butter knife around the muffins while they are still hot to loosen them from the pan.