Warm and satisfying corn muffins, especially tasty with a drizzle of honey.
Yields: 12 muffins
Petite Allergy Treats basic white flour blend
Preheat oven to 425°F. Grease a cupcake pan with extra light tasting olive oil.
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)
After the flax egg has gelled, whisk in the nut milk and olive oil. Whisk until fully combined.
Get out another medium size mixing bowl. Add all dry ingredients and whisk until fully combined.
Pour dry ingredients into the wet and stir just until everything is mixed in evenly. Batter will be thick.
Spoon batter into cupcake pan, filling each well 2/3 full.
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
Directions
Preheat oven to 425°F. Grease a cupcake pan with extra light tasting olive oil.
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)
After the flax egg has gelled, whisk in the nut milk and olive oil. Whisk until fully combined.
Get out another medium size mixing bowl. Add all dry ingredients and whisk until fully combined.
Pour dry ingredients into the wet and stir just until everything is mixed in evenly. Batter will be thick.
Spoon batter into cupcake pan, filling each well 2/3 full.
Bake for 17-20 min, until slightly golden on the edges and a toothpick comes out clean.