Low Histamine Corn Muffins- GF, Vegan

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).

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

Wet Ingredients

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.

Dry Ingredients

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.