Gluten Free Corn Muffins
Ingredients
The muffin mixture
-
1 ½
cups
milk
-
1 ½
tablespoons
lemon juice
-
¼
cup
olive oil
-
1
large
egg (beaten) or flax egg
-
1
cup
gluten free flour blend
-
¾
cup
yellow cornmeal (gluten free & organic)
-
¾
cup
cooked quinoa
-
1
tablespoon
coconut palm sugar
-
2
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
1
tablespoon
dried parsley
-
1
teaspoon
dried onion or onion powder
-
½
teaspoon
salt
-
⅛
teaspoon
ground pepper
Toppings (optional)
-
½
cup
Parmesan cheese or Vegan Parmesan Cheese
-
to taste
butter
-
to taste
flaky sea salt
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine milk and lemon juice and let it curdle for 5 to 10 minutes.
- Whisk in olive oil and the beaten egg into the milk mixture.
- In a separate bowl, mix together the flour, cornmeal, quinoa, palm sugar, baking powder, baking soda, parsley, onion, salt, and pepper.
- Make a well in the center of the dry ingredients and add the milk mixture, stirring until just combined.
- Fold in the cheese.
- Spoon the mixture into 12 greased muffin cups or 24 mini-cups.
- Bake for 25 minutes for large muffins or 18 minutes for mini muffins.
- Remove from the oven and dot with butter, then sprinkle with Parmesan cheese and flaky salt.
- Return to the oven for an additional 5 minutes until the cheese is melted and a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
171
Total fat
8g
Total carbohydrates
20g
Total protein
5g
Sodium
209mg
Cholesterol
19mg
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