Wednesday, January 6, 2010

GF Double Corn Muffins

GF Sweet Double Corn Muffins


1/2 Cup GF Potato Starch

1/4 Cup GF Tapioca Starch

1/4 Cup GF Oat Flour* OR Sorghum Flour

1 Cup GF Yellow Corn Meal

1 tsp. Guar Gum

1/4 -3/8 tsp. Xanthan Gum

1/4 tsp. Pectin (optional)

1/4 Cup Sugar

2 1/2 tsp. Baking Powder

1/2 tsp. salt

1 Cup Milk

1/2 Cup Canola Oil

2 Eggs (lightly beaten)

1 Cup Fresh Corn (cut off cob), Frozen Corn (thawed, and drained), or Canned Corn (drained well)

1-2 tsp. finely chopped Green Onion (optional)

Preheat oven to 400°. Grease twelve 4-ounce muffin cups (or line with muffin papers).

In a small or medium bowl measure out the first three ingredients, combine ingredients well with a whisk or sift together. Re-measure these ingredients, they should equal one-cup (dry measure); save or throw away any excess flour. Add remaining dry ingredients and sift into a large bowl; make a well and set aside.

In a medium bowl whisk together the milk, oil, and eggs until well combined. Pour wet mixture into the well and stir just until combined; stir in the corn and onion (if using).

Spoon batter into the prepared muffin tins; bake 15 to 20 minutes or until tooth pick comes out clean. Remove muffin tins from oven and place on a cooling rack. Cool 5 minutes before removing muffins from tins; finish cooling on rack.

Makes 12 muffins

* At this point the only brand of GF Oat Flour that is available at retail stores is Laura's Oat Flour by Cream Hill Estates. You can look for it at your local health food store or you can purchase online at .

All of my other GF ingredients come from Bob's Red Mill. For more information see my upcoming post: Good Ingredients = Good Food.

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