Gluten-free Corn Muffins
Corn bread and corn muffins tend to be quite similar, but I usually make my corn muffins a tad sweeter than corn bread. They’re always a hit served with soup or chili, but are especially enjoyed with a bit of butter and jelly. Cornmeal and sorghum flour have proved to be a winning combination- their flavors and textures combine well. For those who are unfamiliar with sorghum, it is a plant similar to millet. In fact, when I’ve purchased sorghum flour at an Indian grocery (called “Jowar flour” there) the English description reads “white millet flour”. On the nutritional end, sorghum is low on lysine (an essential amino acid), as are most grains, but for those consuming a gluten-free diet, the inclusion of buckwheat and quinoa (both naturally high in lysine) will make up for this.
Gluten-free Corn Muffins
1 1/4 cup cornmeal
1/2 cup sorghum flour
2 tsp. baking powder
1/2+ tsp. sea salt
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1 cup warm water
3 Tbsp. honey
3 Tbsp. oil/butter
1/4 cup ground flax
1 tsp. vinegar
Mix dry ingredients (above line) in a bowl. Combine wet ingredients (below line) – I shake together in a sealed pint jar. Combine wet and dry and scoop into muffin cups (an ice cream scoop works great for this purpose). Bake at 400 degrees for 18-20 minutes. © 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com