Tuesday, February 1, 2011

Bursting With Butter Corn Muffins (Gluten-Free, Egg-Free, Sugar-Free)






















Have you ever noticed your taste buds changing? Like when you were little and you didn't like brussel sprouts, and then suddenly you realized you eat them all the time? Or the shift when you cut out sugar and notice that apples start tasting like dessert? I had a client once who told me she didn't like fruit because it wasn't sweet enough. It seems our taste buds can adapt to whatever diet we're eating. That client ate a lot of sugary processed foods. Her taste buds were so saturated with refined sugar that she couldn't taste subtle hints of sweetness. On the other hand, with my sugar-free diet (and that means no honey, maple syrup or agave, among other things), I find that I'll think something's sweet when it probably doesn't taste that way to most others. That seemed to be the case with these muffins. I gobbled up my first batch, but exercised a little more restraint the second time around so my friends could try. Unfortunately, their response left much to be desired. They both felt they needed to be sweeter. I thought about making them again with added stevia to satisfy my taste testers' desires. But in the end, I decided to stick with these. Honestly, I adore them. The only sweetener they contain is unsweetened apple juice, but they're literally bursting with butter. If you want to add a hint of sweetness, you might try a couple tablespoons of honey or perhaps a layer of apricot jam baked in the middle. 




















Bursting with Butter Corn Muffins
Print-Friendly Option
(Happily adapted from this recipe at Gluten-Free Easily to be sugar-free and egg-free)


Ingredients:

2/3 cup sorghum flour (substitutions: brown rice flour, millet flour)
1/3 cup potato starch (substitutions: corn starch, tapioca starch)
1 Tbsp. baking powder
1/2 tsp. salt
1 cup Bob's Red Mill Gluten Free Hot Cereal (substitution: cornmeal)
7 Tbsp. butter, melted
1 Tbsp. flaxseed meal with 3 Tbsp. water
1/2 cup unsweetened apple juice
1/3 cup low-fat plain yogurt

Directions:
  1. Preheat oven to 375 degrees Fahrenheit. Grease mini-muffin tins.
  2. Mix flour, starch, baking powder, and salt. Stir in cornmeal.
  3. In a separate bowl mix flaxseed meal and water. Stir in juice, yogurt, and butter.  
  4. Stir liquid mix into dry.
  5. *Fill greased mini-muffin tins to top and bake for 10 minutes. 
  6. Eat warm or reheat leftover muffins. 
*You'll want to fill these to the top but not overflowing or they will be too crumbly. My guess is that regular sized muffins would also break apart easily, but you could always crumble them into soup, an idea I got from the original recipe I adapted these from. 

Makes approximately 16 corn muffins

This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays

14 comments:

Tasty Eats At Home said...

Well they sound delicious to me!

hunterslyonesse said...

They look so hearty and flavorful! I love that you added substitutions for the different grains. :D

gfe--gluten free easily said...

Honey, I think you should call this recipe your own ... you've reinvented it so much, and happily so. :-) But, thanks for the link love! My tastes are definitely changing. I'm seeing that in almost everything I make. It is hard to please others while being satisfied yourself. I think I'll be reinventing this recipe again the next time I make it. ;-) Thanks for the inspiration, dear. These look totally yummy ... bursting with butter as you say!

xo,
Shirley

Heather said...

They look lovely, Iris. I love getting to the point where corn tastes sweet again. We miss out on the subtleties of flavors when we eat processed foods. After a month of eliminating all processed foods I had a gf granola bar for the first time this week. It tasted like my memories of a sugar cereal from childhood. Blech! Can't wait to try your muffins.

themommybowl.com said...

These look beautiful - and I'm sure that I'd think they are plenty sweet. (Though, I'd have to sub coconut oil for the butter.)

Anonymous said...

After trying these little guys out for the first time I will admit that they left me wanting more sweetness. As I pondered the reason why, your words about being over loaded with processed sugar came to mind. You're right, my diet has jaded me to the subtleties of natural sweetness. Something that I was able to appreciate once upon a time ago. And it appears this is an eye opener for me, your recipe showing me I need to cut back on a few things. Most especially, refined processed foods. Certainly these muffins deserve a second try, and with a finer taste for natural sweetness. So I'm going to print this recipe, and give it another whirl once I become clean. Starting today of course!

Stephanie said...

sounds delish! I love Bob's GF cereal- my all time fav besides oatmeal. Love your post and not adding any sweetener... :). you are fantastic!

EcoliciousLife said...

I will have to try these with cornmeal. I love your sugar free recipes, they always taste great to me.

I know exactly what you mean about your taste buds changing after eliminating refined sugars. I now think that cornmeal (and many vegetables) taste so sweet now. I can now get a sugar high from carrots.
It's kind of like being the very occasional drinker who gets completely buzzed off of half a glass of wine :)

Iris said...

Thanks Alta, Debi, and Stephanie!

@Heather, I would love to get to the point where I no longer love all those sugary cereals! I have such fond memories of eating giant bowls after soccer practice though...

@Shirley, We're on this journey together, huh? My recipes have definitely evolved a lot since my first cheesecake recipe that was full of sugar.

@EcoliciousLife Thanks so much! I love your analogy of it being like an occasional drinker. That's the perfect way to think of it!

@Anonymous, There's nothing wrong in my book with having a little sugar. I would eat it if I could! But it can only help to cut down. Obviously I'm biased, being a nutrition student, but I do think food is the cure most often overlooked for many ailments.

Iris said...

@Deanna, Thanks! I wanted to put in subs for the butter and yogurt too, but since I hadn't tested any out, I decided to leave those out. But I was thinking of coconut since a lot of people can't do soy (and soy yogurt always has sugar in it anyway). Perhaps replacing the butter and yogurt with a mix of coconut oil and a fruit puree?

withoutadornment said...

These do look really good. I'm on a sweetener free (among other things) fast and my sensitivity to sweet things has changed as well. I made some date/walnut balls and they were almost too sweet for me, whereas I know about a week ago I would have added a bit of honey or something to it to make it sweet enough.

J3nn (Jenn's Menu and Lifestyle Blog) said...

Oooh, this looks good! I was actually going to make corn bread today, I might try this, or at least modify it for the ingredients I have on hand. :)

sophiesfoodiefiles said...

MMMMMMMMMMMM,..your corn muffins look so delectable & tasty & fab!


Many greets from Brussels, Belgium!!

Linda said...

Iris, I love muffins and these look wonderful! I think that if I could use butter, I would enjoy these as is, but with a butter sub I might like them better with a little added sugar.

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