Gluten-Free Corn Muffins

Here they are! Gluten-free corn muffins! Also nondairy! And tasty! Best of all, you can have them! You just have to make them. But their easy to make.

Dry Ingredients:

• 2 cups Bob’s Red Mill Gluten-Free Corn Meal Flour or other brand
• 1/2 cup gluten-free brown rice flour
• 1/2 cup gluten-free garbanzo flour
• 1 teaspoons aluminum-free baking powder
• 1 teaspoons baking soda
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 recipe Flax Seed ‘Eggs’
• 1 cup almond milk
• 1/3 cup unsweetened applesauce
• 1/3 cup 100% pure maple syrup
• 1 tablespoon apple cider vinegar, unfiltered
• 1 tablespoon coconut oil or grapeseed oil

Directions:

1. Make the flax seed ‘eggs’ by mixing 1 tablespoon of ground flax seeds in 3 tablespoons of water. Set aside.
2. In a large size bowl, whisk together all the dry ingredients to combine and aerate.
3. In a medium size bowl, whisk together all the wet ingredients. Add the flax seed ‘eggs’ and whisk some more.
4. Pour the wet ingredients into the dry and mix until well combined. Let sit for about 10 minutes to allow time for the liquid to absorb into the flours. Doing so helps the muffins to rise well when baking, and produces muffins with a nice texture.
5. Scoop a heaping tablespoon of batter into muffin pans lined with cup cake wrappers, so that each wrapper is 1/2 full. Gently tap the tin on a hard surface to remove any trapped air and even out the tops.
6. Bake in a preheated 375º F oven for 20 – 35 minutes, or until tops become golden brown and an inserted toothpick comes out clean. Let completely cool. Remove from pan, and serve. Stores refrigerated for up to 3 days.

Yield:
Makes 12 to 14 muffins

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