Corn Muffins with Spices – Sharon Palmer, The Plant Powered Dietitian

These corn muffins with spices pay homage to their grand origins: the traditional Mayan custom of maize (corn), the premise of the weight loss program within the Americas. Along with yellow corn meal, these corn muffins embrace chia seeds and quinoa flour—different historical meals from the Americas—which give construction, in addition to different frequent spices indigenous to the area, which give a lot taste. Plus a handful of complete corn kernels provides simply the proper “wholeness” to those nutritious vegan corn muffins.

These corn muffins with spices are mild in added sugars, oil, and sodium, and hefty in vitamins, equivalent to fiber, plant protein, nutritional vitamins, minerals, and phytochemicals.

Does cornmeal have gluten?

The reply isn’t any! Cornmeal is taken into account an entire grain, however cornmeal is gluten free. In reality, these corn muffins are fully gluten-free as a result of they don’t include conventional wheat flour.

Does cornmeal go dangerous?

Cornmeal is shelf steady and has a protracted shelf-life; it may final for a number of months saved in an hermetic container. Nevertheless, in case you are not going to be utilizing the cornmeal inside a number of months, you could take into account freezing it to keep away from the pure rancidity that may happen in grains left at room temperature for lengthy intervals.

Description

These wholesome, nutritious corn muffins with spices are gluten-free, vegan, and full of diet and taste.

Muffins:

Topping: (non-obligatory)

1/4 teaspoon sea salt
1/4 teaspoon paprika

Preheat oven to 375 F.
In a medium mixing bowl, combine chia and flax seeds with plant-based milk and oil and let stand for five minutes.
Stir in sugar, cornmeal, quinoa flour, cumin, paprika, and baking powder simply till easy.
Stir in jalapeno (non-obligatory) and thawed frozen corn.
Spray medium muffin pan with nonstick cooking spray. Fill muffin pans with 1/3 cup batter. (Alternatively could use paper muffin liners, if desired.)
Place in oven and bake for about 35-40 minutes, till tender and golden brown.
Take away from oven and let cool for five minutes. If desired, make the topping by mixing collectively sea salt and paprika in a small bowl. Sprinkle a pinch of the combination over every muffin. Take away from muffin pan and serve instantly.
Makes 9 small muffins. Might retailer muffins in hermetic container at room temperature for 3 days, or in freezer as much as 3 months.

Notes

*Might substitute with one other complete grain flour, equivalent to complete wheat flour (which incorporates gluten), sorghum flour, or millet flour.

Prep Time: 10 minutes
Cook dinner Time: 40 minutes
Class: Muffins
Delicacies: American, Latin