Smoother and lighter in texture than regular cornbread or cornmeal muffins, these freeze and reheat well and are perfect for breakfast.
- 1 cup (4 ounces) whole grain, stone-ground corn flour (not cornmeal)
- ¼ cup (1 ounce) sorghum flour
- ½ cup (1½ ounces) almond meal
- ¼ cup (1¼ ounces) tapioca starch
- ¼ cup (1¾ ounces) sugar
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon fine sea salt
- 2 large eggs
- ¾ cup (6 ounces) milk (cow, soy or almond)
- ¼ cup (2 ounces) canola oil or grape seed oil
Heat the oven to 400° F. Grease a 12-cup muffin pan with non-stick baking spray or line with fluted paper liners.
In a large bowl, blend the corn flour, sorghum flour, almond meal, tapioca starch, sugar, baking powder, xanthan gum and salt.
In a separate bowl, whisk the eggs and beat in the milk and canola oil. Add to the flour mix, and stir just long enough to blend. Do not overmix.
Spoon into the prepared muffin cups and bake for about 15 minutes, or until a toothpick inserted into a muffin comes out clean. Serve warm.
Calories: 150, Carbohydrates: 18 g, Protein: 3 g, Fat: 8 g, Cholesterol: 0 m, Sodium: 115 mg, Fiber: 2 g
Gluten-Free Living Food Editor Jackie Mallorca has more than a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian.