- Makes 12 Muffins
I've been experimenting with gluten free baking a lot this year having a friend with Celiac's and trying to cut down on my own intake in general. I prefer DIY rather than mixes and have no interest in stocking up a bunch of starches and gums. The problem is often that your GF goods are either very dense or they don't bind well (no gluten!) and fall apart. I've been really pleased with how well coconut flour and chia seeds resolve the problem as the coconut likes to suck up moisture and the chia forms a healthy "glue" of sorts.
Using Merrill's Corn Muffin recipe (https://food52.com/recipes...) as a foundation I tweaked things a bit using the blue cornmeal I had on hand and adding in the zest of a Citron that a sweet lady at the farmer's market talked me into.
Comments on Merrill's recipe indicate 1 tbsp of baking powder would work in place of the soda/tartar, and for those not avoiding sugars, a natural sweetener such as honey/agave would work well if you cut back on the yogurt by a few tbsp's. —Ghazzzit
Low fat Milk
Yogurt (any fat content but not Greek style)
Zest of 1 Citron (optional)
Splenda / Sugar substitute
Cream of Tartar
- Preheat your oven to 350° F. Add the chia seeds to the milk and set aside to hydrate. Prepare a standard 12 muffin tin with brushed oil/baking spray and set aside.
- In a large bowl or stand mixer beat the eggs then add the remaining wet ingredients including the chia/milk mix and the citrus zest. Mix well.
- In a medium bowl, combine the dry ingredients and stir thoroughly with a whisk. Add the dry ingredients all at once to the wet ingredients and stir until just combined.
- Distribute the batter, portioning out to the top of each muffin cavity. Bake for 20-23 minutes until lightly golden and the muffin tops spring back when touched.
- Remove from the oven and place the tin on a wire rack to cool. Turn each muffin on it's side inside the tin and allow to cool 10-15 minutes before serving. Store in an airtight container at room temperature for up to a few days.