Friday, November 9, 2012

Vegan Wheat Free Corn Muffins

For 36 muffins

Heat oven to 450 degrees. Spray muffin tins with Bakers Joy.

Grind 3 tablespoons golden flaxseed until very fine. Stir thoroughly into 9 tablespoons of water. (This is the egg substitute.)

Mix together in one bowl:
3 1/3 cups gluten-free all purpose flour (I like Bloomfield)
1 3/4 cup unbolted white (or yellow) cornmeal (I like Weisenberger)
1 1/2 teaspoon xanthan gum
5 Tablespoons baking powder
1 teaspoon salt

Mix together in second bowl:
Flaxseed mixture
14 ounces refined coconut oil, melted (refined works best at the high baking temperature)
3/4 cup excellent sorghum (I like Country Rock)
2 cups cultured coconut milk
1 Tablespoon each (or to taste): ground coriander, ground cumin, ground cayenne

Stir wet and dry ingredients together thoroughly.

Bake for about 20 minutes, or until lightly browned.

Turn out immediately and eat, or let cool outside muffin tins, to prevent steaming the crust.

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