Herbed Corn Muffins (Gluten Free, Vegan, Refined Sugar Free)
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.
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 (replace with alternative sweetener to make vegan, see substitutions below)
2 fresh sage leaves, minced
4 sprigs fresh oregano, minced
1 teaspoon fresh rosemary, minced
- Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin.
- 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.
- 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.
- 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.
- 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.
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 flours: 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. You might need to add a little extra liquid. 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, like maple syrup. 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.
p.s. Grab my free e-book: 11 Easy and Delicious Gluten and Dairy-Free Recipes
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