Gluten Free Corn Muffins with Scallions

Gluten Free Corn Muffins with Scallions


Gluten free… I must tell you that this is completely new field for me. I’ve spent hours staring at the computer screen trying to learn about it. I was never Gluten sensitive, maybe I’m not even now, however, recently my thyroid gland started to act little funny, giving me tons of symptoms, waving like a red flags to do something about it, and I finally did. Foods with gluten should be avoided when you have issues with thyroid. I guess gluten triggers it and you don’t feel very good after eating let’s say regular bread. READ here great article-interview. 
So, I wanted to experiment on myself and yes, I said it before, If I have to give up bread or pasta, it might as well be the end of the world, but it’s actually making me a bit better; less tired (sleepy), my stomach feels better too and I feel less nuts/moody ever since I stopped consuming it all together about a week ago… BUT, it IS so hard! Seriously, I love anything that have gluten, especially freshly made and right from the oven bread. 

I usually don’t like stuff from the box, but since I am little lost what’s good in this “gluten free” department, I went for “Hodgson Mill” -Gluten Free/Wheat free/MSG Free Cornbread mix. Sounds alright, healthy, right?! 
I gotta tell you, it is fantastic mix and I absolutely loved the taste. I made these 3 times this week already. Some people say “don’t buy it if it says ‘gluten free’ on the box“, but I think if you research the company or experiment what is really working for you, it is still ok as long as you are alright.

In case of cheese, please omit or use cottage cheese that you like. I just happen to like Breakstone’s brand. Addition of cottage cheese gives me more moisture and flavor too, needless to say, I always add cottage cheese in my cornbread or corn muffins. With this mix you can make 12 muffins, or make one cornbread. 

Helpful articles by Jane Anderson/Celiac Disease & Gluten Sensitivity Expert
Article on Cheese (is cheese gluten free…)
Gluten-Free Cottage Cheese
What Terms Mean ‘Gluten’ on Food Labels?
————————————–
The Basic Gluten-Free Diet by “gluten free living” 

Gluten Free Corn Muffins with Scallions

Gluten Free Corn Muffins with Scallions 
Yields 12 muffins 
Ingredients: 

  • 1 Gluten Free Cornbread Mix 
  • 2 large eggs, lightly mixed
  • 1 cup (225g) sweet corn (canned)
  • 2 tbsp. (28g) Cottage Cheese 
  • 1/2 cup (118.5ml) Oil (vegetable oil, or canola oil)
  • 3 Scallions, Chopped
  • 1/2 Cup Low Fat Milk (or fat free) 
Gluten Free Corn Muffins with Scallions

Directions:

  1. Preheat the oven at 350F (180C). Lightly grease by brushing oil in each well of the cupcake/muffin pan/ OR use nonstick baking pan. 
  2. In a large bowl, add the cornmeal mix, lightly mixed eggs, sweet corn, cottage cheese, oil, and chopped scallions.
  3. Mix it with the spoon (e.g. Wooden), then pour about 1/2 cup (118.5 ml) of low fat or fat free milk. Mix until it is all combined. 
  4. Using ice-cream scoop, fill each well little over half way and bake for about 20-25 minutes/ or until it is a light golden color. 
  5. Let them cool in the muffin tin for a few minutes, then remove and serve. Leftovers place in the ziplock bag. 

NOTE*
If you are lactose intolerant, use water instead of the milk, or lacto free milk. Omit cheese!  
Egg replacement: For every egg in your cornbread, mix 2 tbsp. Of the freshly ground flaxseeds (use spice grinder) with 4 tbsp. of water and let the mixture sit for a few minutes. The flax-water mixture will slightly turn into a gel, and replicate the texture of an egg. Also, Flaxseeds, even if you just add them in the cornbread are fantastic for the thyroid because they’re a rich source of essential fatty acids, especially in the form of omega-3 fatty acids. 

Gluten Free Corn Muffins with Scallions

Enjoy!

Your friend,

Sandra 

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