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    Monday, June 28, 2010

    Corn Muffins - Dealing with Wheat and Dairy Free

    Thought I would make some corn muffins. I wanted to trial them for Thursday to accompany the Soup Lunch for the Juice Staff.
    They look and taste just fine. I used spelt flour and rice milk. Don't forget we are talking wheat free not gluten free.
    Added some chili and sauteed onion. I think I will add some frozen corn, a larger onion and some coriander, when I make them on Thursday, for a bit of extra flavour.
    They would be great with some feta crumbled in I reckon... but there ya go.

    1 cup cornmeal
    1 cup spelt flour
    1/3 cup white sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 egg, beaten
    1/4 cup rice bran oil

    1 small onion finely chopped
    1 red chili finely chopped
    1 cup vanilla rice milk


    Preheat oven to 400 degrees F (200 degrees C).
    Grease muffin pan or line with paper muffin liners.
    Take a tablespoon of the oil and gently saute the onions and chili, till just soft
    In a large bowl, mix together corn meal, flour, sugar, baking powder and salt.
    Add egg, oil onion, chili and milk;
    Stir gently to combine.

    Spoon batter into prepared muffin cups.

    Bake for 15 to 20 minutes, (18 minutes did it for me)
    or until a toothpick inserted into a muffin comes out clean.
    So far so good
    Warm and inviting, an excellent crumb, light and very good.
    A blob of melted butter, dripping off it would be very nice!


    Anali said...

    They look great! I've never tried spelt flour. I'll be on the lookout for it.

    So Simple said...

    They worked well of course as you probably know spelt flour is not gluten free but still a good substitute for everyday wheat.Thanks for the advice about the rice milk. I bought the vanilla one. I'm making double the recipe tomorrow for lunch I'll see how they go.