Hello Friends! I have a yummy corn muffin recipe to share with you today! 
Mmmmmm…..
In fact, I enjoyed a nice muffin with a little butter and some raspberry jam this morning. Perfect…especially warm from the oven with the butter melted and the sweet jam warmed up.
I usually post on Tuesdays….but this week, I decided while my husband was on business travel that I would paint my dining room. Yikes…it was exhausting!! Lucy (my cute but crazy chocolate lab) decided to ‘help’ and stepped on the paint roller and proceeded to leave paint paw prints all over my kitchen tiles and wooden floor. I was chasing her around with paper towels and cleaning spray! Why do these projects always seem so much easier on paper!?? Ha! 🙂
Of course, now that my dining room is painted, I am not really loving the curtains, the hutch ….or the rug in my dining room anymore!! So…I will be combing through the local stores trying to find some bargains to spruce up my newly painted room! Don’t you love how one small project…always turns into a much bigger project than you set out to do? 😉
In between painting, I did play a bit in the kitchen trying to make the perfect low FODMAP and gluten free corn muffin to share with you. See yummy recipe below!
In other important news…the holiday straw give-a-way winner is Fran. Congrats Fran! Hope you enjoy those cute straws as much as I do!
Also…
For health professionals following my blog and digestive health info….the FODMAPs, SIBO and Gut Microbiome conference is schedule at District Hall in Boston next February 26, 2016 and registration is NOW open. Click here to learn more. District Hall is amazing and I am really looking forward to speaking about my favorite topics. We will have a surprise guest speaker at this conference…more to come on that later!
We truly need more health professionals interested and adept at working with patients with functional gut disorders, such as IBS! This area of healthcare and science is changing rapidly with advances in the research, particularly in the area of the low FODMAP diet and food intolerances, in general. Gaining an understanding of how and where microbes exist in the gut and their potential role in symptom exacerbation is evolving and I look forward to sharing the latest research on this topic.
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Ingredients
- Makes 6 muffins {Can double recipe}
- 1 cup gluten free all purpose flour (I used Trader Joe's brand)
- 1/2 cup medium grind corn meal (such as Bob's Red Mill)
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 3/4 cup lactose free milk
- 1 1/2 tablespoon butter, melted and cooled
- 1 1/2 tablespoons vegetable oil
- 1 egg (separate yolk and white)
Instructions
- Preheat oven to 375 degrees F.
- Add 6 baking cup paper liners to muffin tin.
- In medium bowl, mix flour, corn meal, sugar and baking soda
- Add in milk, melted butter, oil, egg yolk and blend to mix.
- In small bowl, whisk egg white to incorporate some air- it should be light white and foamy --NOT firm w/ peaks.
- Fold egg into muffin mixture. (This makes them a bit more light and airy)
- Add mixture evenly to muffin tin (should fill almost to the top).
- Bake for 18 minutes.
Fan
So chuffed to be the lucky winner. Thank you! These corn muffins look great, I’ve had cornmeal (polenta) mash potato style but not tried muffins before so will have to give it a go!
katescarlata
Enjoy Fran!
Beth Rosen, MS, RD, CDN
The recipe looks delicious! I made a GF corn muffing recipe for Thanksgiving, but it was too buttery for my taste. This looks much better. I am planning on signing up for your seminar and I will keep my fingers crossed that snow won’t keep me from getting from CT to MA on that day.
katescarlata
Thanks Beth! Hope to see you in Massachusetts…pray for NO snow!
Suzan
Hey Kate,
I tried this recipe at home today with rice flour (I did not have the trader joe’s flour). The batter tasted amazing but unfortunately the consistency was too watery. Do you recommend any other flour, such as oat floor or almond flour? I would love to try these muffins again!
Thank You!
Suzan
katescarlata
I find with gluten free baking a MIX of flours is really best–like King Arthur’s gluten free blend or Trader Joe’s GF blend. Or you can try making a blend yourself (there are many recipes online)—different gluten free flours provide different textures and water holding capacity–so it is difficult to just sub in one type of flour.
Lisa
Can’t wait to make these! I’ve been looking for a good GF corn muffin recipe. Sound yummy! Thanks as always Kate. I always look forward to receiving your emails. =)
Stephanie
Hi Kate, i have been an IBS sufferer for 10 years and i have now decided to really try and solve this problem so I am happy to have discovered your lovely website! Quick question, can you recommend a good Julienne peeler?
Thank you!
katescarlata
I found mine at Williams-Sonoma: http://www.williams-sonoma.com/products/williams-sonoma-prep-tools-julienne-peeler/?cm_src=AutoSchRel