My husband’s mom is cutting the gluten out of her diet. Last weekend we were fortunate to have them over for supper after the hockey game. Making gluten-free options is easier than you might think. Traditionally cornbread is made without all-purpose flour (which contains gluten). Since this recipe does not contain any gluten and is made with cornmeal it yields a denser product. The buttermilk makes these muffins very moist. I think next time I might add some pickled jalapeno for an extra kick.
Ingredients
1/4 cup of egg substitute
1 tablespoon of raw sugar or honey
2 cups of yellow cornmeal
1 1/2 cups of buttermilk (preferably fat-free)
1/2 teaspoon of kosher salt
1 teaspoon of baking powder
1/4 of a small onion finely grated
3 tablespoons of canola oil
Directions:
Preheat oven to 350.
Prepare 12 muffin tins
with paper liners and spray with cooking spray to prevent sticking.
Place cornmeal, baking powder, salt and sugar in a medium bowl. Mix until combined.
Add butter milk and egg substitute .
Whisk until Incorporated however be careful not to overmix.
Fold in grated onion.
Using a heaping size 16 scoop to perfectly portion your muffins place into the prepared tins.
Bake for 18 to 20 minutes or until toothpick comes out clean.
Allow the muffins to cool in tin for one minute.
Enjoy ! This recipe goes well with my Mom’s chili http://www.apinchofluv.com/wordpress/?s=Chili&submit=Search
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