sheercookery

Corn Muffin Mix

In Bake, Bread, Breakfast, Gluten-free, Oven on August 11, 2015 at 9:11 pm

  

To make 5 cups of corn muffin mix, combine the following dry ingredients:

  • 1 cup of cornmeal
  • 1/2 cup of rice flour
  • 1/4 cup of potato starch
  • 1/4 cup of cassava starch (or 4 heaping tablespoons, which is roughly the same amount for my measuring cup)
  • 2 teaspoons of Calumet™ baking powder
  • 1/8 teaspoon of salt
  • 1/4 cup of raw coco sugar
  •   
    Whisk them together and place them in a sterilized jar, which you can keep in the fridge for 6 months. Don’t forget to label it. Indicate when you made it, and when it would expire—very important.

      
    Corn Muffins:
    To make the corn muffin, place a cup and a half of your mix in the bowl, create a well in the middle and add:

  • 2 tablespoons of sunflower or safflower oil
  • 2 tablespoons of raw honey
  • 1/4 cup of almond milk
  • 1/4 cup of fresh corn kernels (for traditional country n muffins) or shredded fresh carrots (if you want something like a carrot cake)—you can also skip this step if you don’t have it handy because the mix will do
  •   
    Blend everything till well-incorporated then fold in 2 egg whites beaten to a stiff peak. Add half at a time. Mix the first half in the batter till smooth then delicately fold in the remaining half.

      
    Pour in lined and greased muffin tins. Bake in a preheated oven at 180ºC for 35 minutes, or till it passes the toothpick test.

      
    Serve with coffee. Slather it with a little butter (dairy-free and soy-free like Earth Balance™, or regular butter if you are allowed dairy) and/or drizzle it with honey.

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