November 1, 2010

Recipes: (Gluten Free) Sweet Corn Muffin Cakes


Ring in this fabulous time of year with a comforting favorite addition to your meal! These little corn muffins are wholesome and hearty, and nicely compliment a bowl of turkey chili, a cup of soup or stew, or are even delicious as a morning breakfast with a bit of your favorite buttery spread, a heaping spoonful of organic applesauce and a few drizzles of maple syrup!

1 C. Organic stone-ground cornmeal
1 C. Gluten Free Flour (Bob’s Red Mill or your other fav)
1/3 C. Organic Sugar
2 ½ tsp. gf Baking Powder
½ tsp. Sea Salt
1 C. Organic Buttermilk
1 C. Organic Sweet Corn (frozen or canned)
6 Tbsp. Organic Sweet Butter, melted
1 Organic, Free Range Egg, slightly beaten

1. Preheat oven to 400˚F. Grease 10-12 muffin cups
2. Stir dry ingredients together in a bowl, then stir in buttermilk, corn, butter and egg, and mix gently
3. Spoon batter into muffin cups, set on the middle rack of the oven, and bake for approximately 20 minutes (check with a toothpick or knife, depending on your oven, 15 minutes may be plenty)




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