Jalapeño Gluten Free Corn Muffins Ingredients: 1 cup cornmeal 1 cup gluten free flour mix ½ tsp. xanthan gum (only use if gluten-free flour mix doesn’t contain xanthan gum) ¼ cup coconut sugar 1 Tbsp + ½ tsp baking powder ¼ tsp sea salt 2 Tbsp. diced jalapeño peppers ¼ cup grapeseed oil 1 cup almond milk (remove 1 tbsp) 1 large egg ¼ tsp vanilla extract 6 drops liquid stevia 1/3 cup daiya (cheddar) cheese
Preheat oven to 350˚. Grease muffin tin. Place cornmeal, gluten free flour mix, xanthan gum (only if not included in gluten free flour mix), coconut sugar, baking powder, sea salt, and jalapeño peppers in a mixing bowl. Whisk to blend. In a separate bowl, thoroughly combine almond milk, egg, vanilla extract, liquid stevia and daiya cheese. Add liquid ingredients to dry ingredients and mix only until combined. Fill each muffin cup about ¾ full. Bake 20 minutes or until a toothpick inserted in the center of muffin comes out clean. Allow to cool on a wire rack for 15 – 20 minutes before serving. Freeze any leftover muffins. *I used Bob’s Red Mill 1-to-1 Gluten Free Mix.
Roasted Broccoli Ingredients: One head broccoli extra virgin olive oil sea salt & freshly ground pepper
Preheat oven to 350˚. Peel stems and cut off woody ends of broccoli. Place on baking pan and drizzle with extra virgin olive oil. Add salt and pepper. Use hands to massage oil and salt & pepper into broccoli. Roast 10 – 15 minutes or until done.
Foodies of New England
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