Basic Gluten-Free Corn Muffins [WF/GF]
Jeff Woodward
A great gluten-free corn muffin; change the sweetener and oil for vegan.
YIELD = 12 small muffins
Ingredients:
1 cup hot water
1 cup corn flour
1 cup corn meal
2 tablespoons organic coconut oil
1/3 cup cold water
2 eggs
1 stick melted butter or 8 T oil
1/3 cup sugar or honey
1/2 teaspoon sea salt
1/2 teaspoon Xanthan gum
2 teaspoons baking powder
Directions:
PREHEAT OVEN TO 400°F
1. Combine the hot water with the corn flour and corn meal. Let this set for 12 minutes.
2. Grease the muffin tin with coconut oil.
3. Add the eggs, cold water, sugar or honey, butter, salt and Xanthan gum to the corn meal mixture and beat well. After beating add the baking powder and stir it in.
4. Fill the muffin tin 3/4ths full. Put the filled tin in a preheated oven at 400° degrees.
Immediately reduce the heat to 350° and bake for 20-25 minutes.
Jeff Woodward is one of the premier natural foods cooking teachers in the United States. For 26 years, he has presented his unique approach to creating joy and vitality through high-quality food, and has lectured at conventions, corporations, and health care clinics around the U.S. and Canada.