Blue Corn Muffins (Gluten Free)

Author Notes

I’ve been experimenting with gluten free baking quite a bit this yr having a pal with Celiac’s and attempting to diminish down on my like intake in frequent. I desire DIY rather than mixes and dangle no curiosity in stocking up a bunch of starches and gums. The scenario is regularly that your GF goods are either very dense or they create no longer bind effectively (no gluten!) and plunge aside. I’ve been undoubtedly pleased with how effectively coconut flour and chia seeds unravel the scenario as the coconut likes to suck up moisture and the chia forms a healthy “glue” of kinds.


Using Merrill’s Corn Muffin recipe (https://food52.com/recipes…) as a foundation I tweaked things a bit the utilization of the blue cornmeal I had on hand and along with in the zest of a Citron that a sweet lady on the farmer’s market talked me into.


Comments on Merrill’s recipe cowl 1 tbsp of baking powder would work rather than the soda/tartar, and for those no longer warding off sugars, a natural sweetener akin to honey/agave would work effectively whenever you decrease motivate on the yogurt by a couple of tbsp’s. —Ghazzzit

Substances

• 
  3
  

  Eggs
  
  

• 
  .5 cups
  
  Low beefy Milk
  
  
• 
  1 cup
  
  Yogurt (any beefy protest material but no longer Greek model)
  
  
• 
  .5 cups
  
  Canola Oil
  
  

• Zest of 1 Citron (no longer mandatory)
  
  

• 
  2 tablespoons
  
  Chia Seeds
  
  
• 
  2.5 cups
  
  Blue Cornmeal
  
  
• 
  .5 cups
  
  Coconut Flour
  
  
• 
  .25 cups
  
  Splenda / Sugar substitute
  
  
• 
  1 teaspoon
  
  Kosher Salt
  
  
• 
  1 teaspoon
  
  Baking Soda
  
  
• 
  2 teaspoons
  
  Cream of Tartar