Thursday, January 30, 2014

In the kitchen on Thursday: Gluten Free Corn Muffins

(The batter and the final product)

1 C. Yellow corn meal
1/2 C. oat flour (gluten free)
1/2 Tsbp. Baking Powder
3 Tbsp. Flax seed meal
1/2 C. whole kernel corn (frozen or canned)
1/4 C. unsweetened apple sauce
3/4 C. Almond Milk (unsweetened)

Preheat oven to 350. Mix all ingredients together. Grease muffin tin. Fill each muffin spot 3/4 full. Bake for 20-25 minutes. Let cool and remove from pan. Goes great with butter. Do not over bake or they will be dry. Makes 8.

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