Gluten-free! I must tell you that this is a completely new field for me. I’ve spent hours staring at the computer screen trying to learn about the gluten-free dietary lifestyle.
I was never Gluten sensitive, maybe I’m not even now. However, recently my thyroid gland started to act
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
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; I am less tired and sleepy, my stomach feels better as well, and I feel way less crazy. Meaning, my moodiness is at bay since I stopped consuming it all together about a week ago.
With that being said, it is so freaking hard! Seriously, I love anything that has gluten, especially freshly made and right from the oven bread.
Click here for more bread recipes
I usually do not like stuff from the box, but since I am little lost what’ is good in this gluten-free department, I went for “Hodgson Mill” which is Gluten Free, Wheat free, MSG Free Cornbread mix. Sounds alright, healthy, right?!
I gotta tell you, it is a 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. Also, I really enjoy Bob’s Red Mill products. I highly recommend it.
In the 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.
Gluten Free Corn Muffins with Scallions
Tasty and super easy gluten-free savoury muffins.
Ingredients
- 1 Gluten Free Cornbread Mix
- 2 large eggs lightly mixed
- 1 cup 225 g sweet corn, canned
- 2 tbsp. 28g Cottage Cheese
- 1/2 cup 118.5ml Canola oil
- 3 Scallions Chopped
- 1/2 cup Low Fat Milk
Instructions
- Preheat the oven at 350F (180C). Lightly grease by brushing oil in each well of the cupcake/muffin pan/ OR use a nonstick baking pan.
- In a large bowl, add the cornmeal mix, lightly mixed eggs, sweet corn, cottage cheese, oil, and chopped scallions.
- 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.
- Using ice-cream scoop, fill each well little over halfway and bake for about 20 to 25 minutes, or until it is a light golden color.
- Let them cool in the muffin tin for a few minutes, then remove and serve. Leftovers place in the ziplock bag
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