These Corn Muffins will have you jumping up and down with happiness! They are gluten free and
dairy free. They are also delicious, buttery, moist and so corny!!! no pun intended. This was my 4th try in making corn muffins. My feeling is, that if I can't make them taste like the corn muffins I remember having before I was gluten free, they are not worth posting.
These Corn muffins are just as good as I remember them to be. So I will give you a little background on my inspiration. My husband is not gluten free and loves anything cake, especially muffins. So every now and then he comes home with these amazing cakes/muffins. I'm sure you'll are thinking, "that's so cruel" and I agree! lol but I just think some people just don't get how difficult it is to be gluten free. I don't get upset.....anymore. In fact, I feel inspired.
He came home one day with these amazing mini corn cakes. The smell permeated my kitchen. Every time I entered the kitchen, the smell of sweet corn would tantalize my senses. Imagine how happy I was when they finally finished. A day later there on my counter was a brand new box of sweet corn cakes.....&#%@?! Are you kidding me!! I went to sleep that night and I had a dream with, wait, are you ready for this?, yes, you guessed it, CORN MUFFINS!!! I woke up that morning and started baking. These corn muffins are the result of my desire to eat real corn muffins and they so did it for me, I hope they do it for you too.
Now I know we don't need our muffins to be 5 points! I made one more attempt to reduce the fat and I also changed the white rice flour to Almond flour to make it a little healthier. They were good but these are great! and it only reduced it to 4 WW pts. I would be happy to share the other recipe upon request. Just make sure you're eating something hearty with these, like a nice Chili or you'll end up eating more then one muffin.
Servings: 1 muffin, Smart points: 6, Calories: 180, Total Fat: 6.6g, Saturated Fat: 3.5g, Cholesterol: 24.8, Sodium: 322mg, Carbs: 28, Fiber: 1.7g, Sugar: 1.1g, Protein: 2.9g
- 1.5 cups corn flour (Stone ground)
- 1/2 cup white rice flour
- 1/2 cup corn starch
- 1 tsp xantham gum
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup raw sugar
- 1 tbsp vanilla
- 1 cup cultured coconut milk (so delicious)
- 3 tbsp coconut oil (softened)
- 1/4 cup dairy-free butter (Earth Balance)
- 2 eggs
- 1 small can creamed corn (8oz)
- 1 Tbsp Cinnamon
In a bowl start by mixing or sifting the first 8 dry ingredients. In a blender, add the can of creamed corn and puree quickly, it doesn't have to be completely pureed. Then add all of the rest of the ingredients, sugar, vanilla, coconut milk, coconut oil, butter and eggs. Pulse a couple of times till all of the ingredients are well blended. Pour in a bowl.
Slowly pour the dry ingredients into the wet, hand mixing until it's well incorporated and you have a nice batter.
Pour into muffin pan.Sprinkle cinnamon on top of muffins and bake for approx 20-25 min
Due to some health issues with my 2 year old we've made the decision to go Gluten and Dairy free. I stumbled on your website and I cant believe how great your recipes are. I will def be visiting and Pinning. It's wonderful knowing that living this way doesn't mean we have to sacrifice taste for health!!ReplyDelete