I don’t know the first thing about gardening, let alone farming, but something tells me that this summer, the conditions were right for some really good corn to grow in Ontario. The corn is like candy, making these gluten-free corn bread muffins more like cupcakes!
We’ve been eating it off the cob, in steaming bowls of awesome corn chowder soup and most recently, in the form of these delicious gluten-free, dairy-free corn bread muffins. This is an update of an old recipe that primarily used brown rice flour. I’ve swapped it for my current favourite protein-rich chickpea flour.
Thanks to the natural sweetness of the corn, I barely added any sweetener to these. Using just a quarter of a cup of maple syrup for the whole recipe means that each muffin has just 1 teaspoon of syrup. For my next trick, I’ll skip it altogether and let the corn do the sweet talking.
Bake these up, slather in ghee, your favourite cheese, or keep them naked. This is officially one of my new late summer, early fall classic favourites.
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Gluten-free and dairy-free corn bread muffins using fresh corn and minimal sweetener.
Ingredients
Scale
1 cup all purpose gluten-free flour (or rice flour)
1 cup chickpea flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2 eggs, whisked
1/3 cup applesauce
1/4 cup maple syrup
1/4 cup water
1/4 cup melted coconut oil or ghee
2 cups fresh organic corn kernels (if using frozen, defrost and drain before adding)
Instructions
Preheat oven to 350 and line muffin tin with liners.
Mix together flours, baking powder, baking soda, soda, salt.
Mix in whisked eggs, applesauce, maple sryup, water, oil/ghee and mix until well blended.
Stir in corn kernels.
Scoop into lined muffin tin. Bake for 20-25 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
Prep Time:10 mins
Cook Time:20 mins
Cuisine:Baked Goods
A quick note about corn. Some say it is now impossible to find truly organic corn these days. This may be so. At the very least, be sure your corn is what is often labelled as “no-spray”. GMO corn isn’t sold for human consumption but that doesn’t make any old corn safe and awesome. Non-GMO corn can still be sprayed with Round-Up and you definitely don’t want that in your muffin.
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We’ve been eating it off the cob, in steaming bowls of awesome corn chowder soup and most recently, in the form of these delicious gluten-free, dairy-free corn bread muffins. This is an update of an old recipe that primarily used brown rice flour. I’ve swapped it for my current favourite protein-rich chickpea flour.
We’ve been eating it off the cob, in steaming bowls of awesome corn chowder soup and most recently, in the form of these delicious gluten-free, dairy-free corn bread muffins. This is an update of an old recipe that primarily used brown rice flour. I’ve swapped it for my current favourite protein-rich chickpea flour.
Thanks to the natural sweetness of the corn, I barely added any sweetener to these. Using just a quarter of a cup of maple syrup for the whole recipe means that each muffin has just 1 teaspoon of syrup. For my next trick, I’ll skip it altogether and let the corn do the sweet talking.
Bake these up, slather in ghee, your favourite cheese, or keep them naked. This is officially one of my new late summer, early fall classic favourites.
Print
