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Date: | Mon, 16 Jun 2014 12:26:43 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
O.K., so ya’ll know I’m always doctoring things to make them healthier. This morning I took the corn bread muffin recipe off the bag of corn meal and did this with it:
1 cup corn meal
1 cup combined gluten free flour (no xanthan gum needed). I used tapioca starch, potato starch, sorghum flour…approx even amts
1 / 4 cup sugar (I’d usually use stevia, but went with plain sugar
3 tsp baking powder
1 tsp salt ( a little less)
1 cup water (package calls for milk)
2 eggs beaten (package says 1 egg. I like 2)
1 / 4 cup oil
My additions:
one cup shredded, peeled zucchini
one generous scoop of Blue Bonnet chocolate protein powder or equivalent
Mix all together by hand and spoon into pan that makes 6 large muffins. Bake at preheated 350 until done. Took about 20 minutes. Stick a toothpick in to check doneness. My pan is a non-stick, but usually I grease it anyway. I was baking all morning, and the pan was still a little greasy from the muffins before (despite washing), so I omitted greasing it.
Remember, this is a corn muffin, so although it has the taste of a regular chocolate/zucchini muffin, it will be gritty.
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