AuthorStacy SaundersCategoryDifficultyBeginner

Warm and satisfying corn muffins, especially tasty with a drizzle of honey.

Yields: 12 muffins

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
Wet Ingredients
 2 tbsp ground flaxseed meal
 5 tbsp water
 1 cup macadamia nut milk (or other dairy free milk- oat, rice, hemp)
 ¼ cup extra light tasting olive oil
Dry Ingredients
 1 cup gluten free flour blend (see recipe link below)
 1 cup gluten free cornmeal (medium grind)
 ¼ cup sugar
 2 tsp baking powder
 1 tsp xanthan gum
 ½ tsp salt
Histamine Level: 1
 rated a 1 due to dairy free milk. Use regular milk for a level 0 (if you are not dairy intolerant).

Petite Allergy Treats basic white flour blend

1

Preheat oven to 425°F. Grease a cupcake pan with extra light tasting olive oil.

Wet Ingredients
2

In a medium size mixing bowl, mix flaxseed meal and water and let it sit for 4 min. (You can mix dry ingredients while you wait)

3

After the flax egg has gelled, whisk in the nut milk and olive oil. Whisk until fully combined.

Dry Ingredients
4

Get out another medium size mixing bowl. Add all dry ingredients and whisk until fully combined.

5

Pour dry ingredients into the wet and stir just until everything is mixed in evenly. Batter will be thick.

6

Spoon batter into cupcake pan, filling each well 2/3 full.

7

Bake for 17-20 min, until slightly golden on the edges and a toothpick comes out clean.

Flax seeds are not listed on the SIGHI food list, but MastCell 360 says they are a low histamine option. I use them all the time. 

Recipe slightly adapted from Gluten Free Palate.

We love these corn muffins, they are my older daughter's favorite. Rosie used to be a huge fan, but this last time I made them she decided they were not good haha. These muffins are especially delicious with a drizzle of honey alongside our low histamine instant pot beef stew. It's such a satisfying & warming meal in this cold fall weather! 

Ingredients

Wet Ingredients
 2 tbsp ground flaxseed meal
 5 tbsp water
 1 cup macadamia nut milk (or other dairy free milk- oat, rice, hemp)
 ¼ cup extra light tasting olive oil
Dry Ingredients
 1 cup gluten free flour blend (see recipe link below)
 1 cup gluten free cornmeal (medium grind)
 ¼ cup sugar
 2 tsp baking powder
 1 tsp xanthan gum
 ½ tsp salt
Histamine Level: 1
 rated a 1 due to dairy free milk. Use regular milk for a level 0 (if you are not dairy intolerant).

Directions

1

Preheat oven to 425°F. Grease a cupcake pan with extra light tasting olive oil.

Wet Ingredients
2

In a medium size mixing bowl, mix flaxseed meal and water and let it sit for 4 min. (You can mix dry ingredients while you wait)

3

After the flax egg has gelled, whisk in the nut milk and olive oil. Whisk until fully combined.

Dry Ingredients
4

Get out another medium size mixing bowl. Add all dry ingredients and whisk until fully combined.

5

Pour dry ingredients into the wet and stir just until everything is mixed in evenly. Batter will be thick.

6

Spoon batter into cupcake pan, filling each well 2/3 full.

7

Bake for 17-20 min, until slightly golden on the edges and a toothpick comes out clean.

Notes

Low Histamine Corn Muffins- GF, Vegan
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