Tuesday, March 6, 2012
I can't eat them though. No glutens for me. But once a week, or every other week I do make corn muffins. Corn and other grains probably have anti-nutrients that some people don't tolerate. If you have chronic health problems eliminating grains is an easy first move. But if you can tolerate corn, and are gluten free, for heavens sake don't make some strange tapioca or guar gum laden horrible gluten free mix, make good old fashioned corn muffins.
Here is the recipe, it's as easy as can be. (Adapted from Betty Crocker.)
Preheat oven to 450, line a muffin tin with paper liners.
2 cups buttermilk (or one cup milk and one cup yogurt)
2 tablespoons melted butter
Stir eggs and buttermilk together, slowly add melted butter.
2 cups masa harina (I like Bob's Red Mill, they process their corn products in a dedicated gluten free facility now!)
1 teaspoon each baking soda, salt, and sugar. Skip the sugar if you like.
Add dry ingredients, stir, drop into the muffin cups, I use a 1/3 measuring cup.
Bake for 15-20 minutes.
These are super good! Lot's of butter and a little honey and eat them warm, they are not great cold the next morning, though you can reheat them wrapped in tinfoil. No tapioca or xanthan gum needed.