Sunday, 3 June 2012

Savoury Corn Meal Muffins

1 cup GF flour (I use flour that I premake in large batches: 1 cup rice flour, 1 cup sorghum, 2/3 cup potato starch, 1/3 cup buckwheat, 1 tsp xanthan)
1/4 tsp xanthan gum
3/4 cup corn meal
1 1/2 tsp baking powder
1 tsp salt
1 tsp baking soda

Use a large liquid measuring cup and add
1 egg
1/4 cup sunflower oil
1/4 cup chia seed
1/4 cup ground flax seed
3 tbsp coconut nectar
Fill up container with unsweetened almond milk to the 2 cup mark.
Whisk this quite should have the consistency of yoghurt.

Add wet ingredients to well mixed dry ingredients and stir until just moistened.  Add chopped green onions/cayenne/olives etc to match your meal.

Bake in well oiled cast iron corn meal tray or muffin tins at 425 F for 15 minutes or until a toothpick comes out clean. 

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