Do you have anyone you want to bake for who can not eat wheat or dairy? I do. This is a great sweet cornmeal muffin recipe that will make everyone happy and keep everyone healthy!
These muffins are fairly sweet. If you would like to make them less sweet you could skip the brown sugar and just use the maple syrup. I personally prefer them that way however my boyfriend definitely likes them better with the added brown sugar. All depends on your sweet tooth.
Ingredients:
- 3 1/2 cups brown rice flour
- 1 cup potato starch
- 1/2 cup tapioca flour
- 1/4 cup brown sugar
- 2 tbsp. pure maple syrup
- 1/2 cup canola oil
- 1 tsp xantham gum
- 3 tsp. baking powder
- 1/4 tsp. sea salt
- 1 1/2 cups cornmeal
- 2 cups rice milk, almond milk or soy milk
- 1/3 cup flaxmeal
- 1/4 cup water
Optional ingredients: 1 cup blueberries, 1/2 cup dried cranberries, or 1/2 cup chopped pecans
Directions:
Mix the brown rice flour, the potato starch and the tapioca flour in a large zip-lock bag and shake well. You only need 1.5 cups of this flour mixture for the recipe so the rest can be kept in the freezer for another time.
In a small bowl mix the flaxseed meal and the water.
In a larger bowl combine the oil, sugar, maple syrup, and the flaxseed/water mixture.
In a separate bowl mix all the dry ingredients including the 1.5 cups of the flour mixture.
Add 1/3 of the dry ingredients to the wet mixture and blend, then add a cup of rice milk, almond milk or soy milk.
Add another 1/3 of the dry ingredients, blend and then add the last cup of milk.
Then add the last 1/3 of the dry ingredients. Add any fruit or nuts if using.
Pour into paper-lined muffin tins and bake at 400 degree Fahrenheit for 15 minutes.
Note: Xanthan gum mimics the elasticity of gluten in baked goods. Be careful not to use too much or you will get a gummy or heavy-textured muffin.
