December 12, 2011

Gluten Free Whole Grain Cornbread Muffins

 I adapted this recipe from
1/4 cup Earth Balance Soy Free Margarine or Organic Coconut Oil
1/4 cup Olive Oil 
2 Eggs-*for egg substitute see note below
1/3 cup Raw Coconut Crystals, Fructose, or Xylitol - to substitute honey see below
1 cup Almond Milk, or milk of your choice
1 Tbs  Pure Lemon Juice
1 tsp Vanilla - I use McCormick
1 cup Cornmeal (I like to use Arrowhead Mill's Organic Blue Cornmeal)
1/2 cup Millet Flour
1/4 cup Sorghum Flour
1/4 cup flaxmeal
2 Tbs  Brown Rice Flour or Coconut Flour (optional)
1 tsp  Xanthan Gum
1/4 tsp  Sea Salt
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda

Preheat oven to 350. Spray muffin tin with oil.
Place lemon juice in a cup or bowl. Add milk, stir and let sit for 5 minutes to curdle.
Using a microwave, melt margarine or coconut oil in a large glass bowl. Remove and stir in olive oil, vanilla, sugar, then eggs. Pour in milk and stir. The next step is very important so you don't over mix the muffins. Add in the dry ingredients and only mix just until moistened. Mix should resemble very thick pancake like batter. Spoon into prepared muffin tin.
Bake for 20 minutes. Makes 12 muffins.

*Note: Egg Substitute - Use one of the following:
1/4 cup applesauce + an extra 1 1/2 tsp baking powder
1 1/2 Tb Flaxmeal stirred into 1/4 cup water- heat until boiling, cool, then add to recipe
1 1/2 Tb Gelatin stirred into 1/4 cup warm water (let sit to thicken then add to recipe)

Since honey is a liquid you need to reduce the amount of liquid in the recipe to compensate.
Simply reduce the almond milk by 1/3 of a cup (you would use 2/3 cup almond milk) and add 1/3 cup honey to the recipe. 


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