joyce (joyce) wrote,

I'm convinced that there's nothing you can't do to these corn muffins.

1/2 cup gluten free flour (I used 1/4 cup sweet sorghum, 2 tbs brown rice, and 2 tbs tapioca starch, because I was using up the ends of bags. I'm sure GF AP would work just fine)
1/2 cup yellow cornmeal (and if you're suspectible to cross-contamination, Bob's Red Mill and Hodgson Mill both manufacture gluten-free cornmeal)
3 tablespoons granulated sugar (you can cut this in half again, if you need to; I have a diabetic MIL, so I do. They're best with the full allotment of sugar, though.)
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1/2 cup buttermilk (or, you know, hazelnut milk, if that's what you have on hand)
1 1/2 tablespoons unsalted butter, melted and cooled
1 1/2 tablespoons corn oil (olive oil works too. Using all oil or all butter works fine too.)
1 large egg
(the original calls for corn, too, but I don't like corn in my corn muffins)

Proceed as directed in the recipe. These were a touch crumbly, but since we were eating them in chilli, no big deal. Very tasty, very light.
Tags: gluten free

  • (no subject)

    Like a boss.

  • (no subject)

    Yuletide letter placeholder, ahoy!

  • (no subject)

    I did Not Prime Time this year, which made me actually write something for the first time since Yuletide. It was fun! It was also a lot more low key…

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