Gluten Free Corn Muffins with Scallions
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 Oil vegetable oil, or canola oil
- 3 Scallions Chopped
- 1/2 cup Low Fat Milk or fat-free
Instructions
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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.
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In a large bowl, add the cornmeal mix, lightly mixed eggs, sweet corn, cottage cheese, oil, and chopped scallions.
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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.
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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.
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Let them cool in the muffin tin for a few minutes, then remove and serve. Leftovers place in the ziplock bag.
Recipe Notes
If you are lactose intolerant, use water instead of the milk, or lactose-free milk. Omit cheese! Egg replacement: For every egg in your cornbread, mix 2 tbsp. of the freshly ground flaxseeds (use a 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.
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