Better Late Than Never Corn Muffins

muffins

Well, this crazy day has involved, not surprisingly, cooking and baking for 14 hours straight.  I’m sort of sick of it right now.

One of the last things that I made was this corn muffin (or corn bread, but the baking time will be different) recipe.  These muffins are really tasty and moist, and when my neighbor stopped by for a tasting, she was shocked that they were gluten, dairy, soy, nut and egg-free.  They are!  I can eat all the good stuff tomorrow, and for that, I am grateful.

Corn muffins

2 c yellow cornmeal

1 1/3 c superfine rice flour (I use rice flour from a Chinese grocer, because it is ground so fine that it isn’t gritty)

1/2  c potato starch

1/4 c sorghum flour

1/2 c granulated sugar

3 tsp baking powder

1 tsp baking soda

2 tsp salt

1 1/4 tsp xanthan

1/2 c canola oil

2 TBS applesauce

2 c water

2 TBS vanilla, powdered rice milk

2 TBS cider vinegar

1. Preheat the oven to 425 degrees (400 degrees for convection) and line 24 muffin cups with paper wrappers. In a large bowl, mix together the flours, sugar, powder, soda, salt and xanthan until they are very well combined.  In another bowl, whisk together the oil, applesauce, water, powdered rice milk and cider vinegar.  When the liquid ingredients are combined, pour them into the dry ingredients and stir until they are thoroughly incorporated and no more dry pockets are present.  Pour the batter into the prepared muffin tin.

2.  Bake the muffins for 17 minutes or until golden and a toothpick inserted into the center comes out clean.  Let the muffins cool for 5-10 minutes before turning out onto a cooling rack.  Serve immediately– but I’ll let you know how they are the next day after we eat them tomorrow.  I suspect warming them will make them perfect.

Makes 24 muffins.