Corn meal is a whole grain, gluten free and sweet by itself. These muffins are great with soup or toasted with butter or olive oil!
Ingredients:
- 1 cup cornmeal
- 1 cup milk or milk alternative such as unsweetened Almond Breeze for dairy-free
- ½ cup chickpea flour
- ½ cup brown rice flour
- 1 tablespoon guar gum
- 3 teaspoons baking powder (use gluten-free)
- ½ teaspoon sea salt
- 2 eggs, slightly beaten
- ½ cup olive oil
- ½ cup chopped onion
- ½ cup chopped green pepper
- ½ teaspoon hot pepper flakes
- Poppy seeds or sesame seeds for garnish
Steps/Methods:
1. Preheat oven to 400 F.
2. In a medium brown, place cornmeal and milk and let sit for 5 minutes.
3. In a separate bowl, combine flours, guar gum, baking powder and salt.
4. Add eggs and olive oil to the cornmeal mixture and stir until combined. The batter may be a bit lumpy, but that’s okay.
5. Combine the cornmeal and egg mixture with the flour mixture.
6. In blender or Magic Bullet, blend onions, green pepper, and pepper flakes.
7. Add vegetable mixture to the batter and combine.
8. Fill oiled muffin cups. Sprinkle with seeds.
9. Bake for 20 minutes or until done when a toothpick inserted in muffin comes out clean.
10.Cool in pan 5 minutes, then remove to a rack to finish cooling.
11.Makes 12 muffins.
Additional Tips:
- 1 cup cornmeal
- 1 cup milk or milk alternative such as unsweetened Almond Breeze for dairy-free
- ½ cup chickpea flour
- ½ cup brown rice flour
- 1 tablespoon guar gum
- 3 teaspoons baking powder (use gluten-free)
- ½ teaspoon sea salt
- 2 eggs, slightly beaten
- ½ cup olive oil
- ½ cup chopped onion
- ½ cup chopped green pepper
- ½ teaspoon hot pepper flakes
- Poppy seeds or sesame seeds for garnish
