Gluten-free recipes have a tendency to have a zillion ingredients, which means I usually am missing at least 1 ingredient when I ‘try’ making it! Here’s a simple, easy corn flour muffin recipe that has ingredients that many of us already have at home. I’ve been making this a lot lately and eating them as a snack or breakfast. I’ve also been making a savoury version; by removing the honey in the recipe and replacing it by a handful of olives or sundried tomatoes. Remember to look for GMO-free corn flour as much corn in North-America come from GM crops. Eat these gluten-free, vegan muffins with soup, salad, for lunch or with a bit of nut butter for breakfast.
- 1 cup corn flour (fine grain)
- 1 cup cornmeal (thicker grain)
- 1 tbsp baking powder
- ½ tsp salt
- 1/3 cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 large egg
- ½ cup honey (or agave nectar)
- ¾ cup milk (dairy or non-dairy)
Preheat oven to 375 degrees Fahrenheit (190 Celsius). Grease muffin cups. Mix flour, baking powder, and salt. Stir in cornmeal. Stir oil, egg, honey, and milk into cornmeal mixture. Stir until mixture is smooth. Fill greased muffin tins and bake for 15 – 20 minutes. Bonne appétit!