Herbed Corn Muffins (Gluten Free, Vegan, Refined Sugar Free)
Fresh rosemary, oregano and sage blend well with a hint of nutmeg for a savory corn muffin that works well with any meal. They rise beautifully and you would never know they're egg-free! Without gums or other binders, they are a bit crumbly, but are perfect for crumbling into your soup or chili.
1/3 cup garbanzo bean flour (42 grams)
1/3 cup sorghum flour (42 grams)
1/3 cup potato starch (52 grams)
1 tablespoon whole psyllium husks
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1 cup cornmeal (160 grams)
8 tablespoons coconut oil, melted
1/2 cup apple juice
1/3 cup honey (replace with alternative sweetener to make vegan, see substitutions below)
2 fresh sage leaves, minced
4 sprigs fresh oregano, minced
1 teaspoon fresh rosemary, minced
Update: 7/31/12 These become extremely crumbly after freezing. I would recommend only freezing them if you're planning on crumbling them into soup.
Flours and starch:
Whole Psyllium Husks: You should be able to replace that with 1 tablespoon ground chia seeds.
Cornmeal: Try using an equal amount of coarsely ground buckwheat groats. Rather than buying buckwheat flour, buy the whole groats and grind them in your blender or food processor. I haven't tried this but I make a muffin with ground buckwheat groats that tastes very similar to corn muffins in texture.
Coconut oil: Any oil can be used here. Or use butter or a butter substitute, melted.
Apple juice: Milk (dairy or non-dairy)
Honey: Any liquid sweetener, like maple syrup. I also used yogurt in my original recipe that I adapted this from.
Herbs and spices: Have fun! I love the idea of a basil and sun-dried tomato corn muffin. Of course you can also just leave them out for a traditional corn muffin.