Thursday, July 26, 2012

Herbed Corn Muffins (Gluten-Free, Vegan, Refined Sugar-Free)



My best friend from college is visiting and some of my favorite memories are of us eating together. That may sound strange, but we lived together and worked at a pizza place together. So we ate a lot of food together. Late nights of white rice and nori. Later nights of pizza, mozzarella sticks and chicken wings. Sugar cookies. Chicken Parm! Oh the food we ate...

Do we look young or what?




















Things aren't exactly the same now. My diet doesn't allow me to go hog wild. But when Cecilia visits, suddenly all I want to do is cook and bake. We had salmon last night over buckwheat pancakes with a side of sauteed brussels sprouts. She requested my curry pot pie, so I'm sure I'll be making that this week. I've also been throwing together a quick curry chicken recipe that I need to write down so I can share with you here. And tonight? I'm not sure what's for dinner yet, but I made my whiskey brownies from The Essential Gluten-Free Baking Guide Part 2, and we have a plan for sugar-free apricot mint ice cream. I won't eat the brownies, but I cannot wait for ice cream! If it turns out like I'm hoping, I will be sure to share the recipe with you all here!

Trying on dresses for our senior gala, which I will admit to you that I missed because I drank too much and was sick all night long. But I was so sad to miss it that my friends put on their dresses and suits the next night and humored me while I wore my dress again. I learned my lesson and never drank that much again!

And this morning I whipped up a batch of corn muffins. Once again, these weren't for me, but I love baking when I know there's someone sitting there who will happily eat what I make. With fresh rosemary, oregano, and sage from the garden, Cecilia and I decided to go with a twist and make herbed corn muffins. We threw in a little nutmeg for just a hint of contrast and replaced the yogurt from my original corn muffin recipe with honey for a very mild sweetness. Cecilia loved them and I hope you will too.
 




































Herbed Corn Muffins (Gluten-Free, Vegan, Refined Sugar-Free) Print-Friendly Option
Fresh rosemary, oregano and sage blend well with a hint of nutmeg for a savory corn muffin that works well with any meal. They rise beautifully and you would never know they're egg-free! Without gums or other binders, they are a bit crumbly, but are perfect for crumbling into your soup or chili.


Ingredients:
1/3 cup garbanzo bean flour (42 grams)*
1/3 cup sorghum flour (42 grams)
1/3 cup potato starch (52 grams)
1 tablespoon whole psyllium husks
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1 cup cornmeal (160 grams)
8 tablespoons coconut oil, melted
1/2 cup apple juice
1/3 cup honey
2 fresh sage leaves, minced
4 sprigs fresh oregano, minced
1 teaspoon fresh rosemary, minced

Directions:
  1. Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin. 
  2. In a medium sized bowl, whisk together the garbanzo bean flour, sorghum flour, potato starch, psyllium husks, baking soda, sea salt, and nutmeg. Whisk in the cornmeal. 
  3. In a large bowl, beat the coconut oil, apple juice and honey on medium-low with a hand blender. Beat in the dry ingredients, then the herbs, continuing on medium-low until the batter is well mixed. 
  4. Scoop the batter evenly into 12 cups, smoothing it down with wet fingertips afterward to create a nice top. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. 
  5. Let cool a few minutes before moving to a cooling rack.   
Update: 7/31/12 These become extremely crumbly after freezing. I would recommend only freezing them if you're planning on crumbling them into soup. 
Substitutions:
Flours and starch:
  • The combined flours and starch in this recipe can be replaced with 1 cup of your favorite all-purpose blend. 
  • The garbanzo bean and sorghum flour can be replaced by any of the following: white rice, brown rice, millet, teff, buckwheat, amaranth, or quinoa. I recommend a mix of two rather than just one. If you're using teff and/or buckwheat, the color and flavor will not be as traditional of a corn muffin but I think it would still make a tasty muffin. I'm also pretty sure you could get away with replacing the sorghum or garbanzo bean with 1/3 cup coconut flour as long as you use another grain-based flour for the other 1/3 cup flour. HOWEVER, this is just a theory and I haven't done it yet. 
  • The potato starch can be replaced with tapioca or arrowroot starch.
Whole Psyllium Husks: You should be able to replace that with 1 tablespoon ground chia seeds.
Cornmeal: Try using an equal amount of coarsely ground buckwheat groats. Rather than buying buckwheat flour, buy the whole groats and grind them in your blender or food processor. I haven't tried this but I make a muffin with ground buckwheat groats that tastes very similar to corn muffins in texture.
Coconut oil: Any oil can be used here. Or use butter or a butter substitute, melted.
Apple juice: Milk (dairy or non-dairy)
Honey: Any liquid sweetener. I also used yogurt in my original recipe that I adapted this from. 
Herbs and spices: Have fun! I love the idea of a basil and sun-dried tomato corn muffin. Of course you can also just leave them out for a traditional corn muffin.

This post is linked to Wellness Weekends at Diet, Dessert and Dogs. 

4 comments:

GF Gidget said...

There is nothing like fresh herbs in a muffin! Delish!

themommybowl.com said...

They look so beautiful and have such a nice smooth top for being egg-free. Impressive!

glutenfreehappytummy.com said...

those look wonderful! and your photos are stunning! love the background!

dE said...

honey isn't vegan...

LinkWithin

Related Posts with Thumbnails