When it comes to a snack that is both satisfying and flavorful, these gluten-free muffins fit the bill. The nutritional yeast adds a cheesy note, the chili powder gives some heat, and the cultured coconut provides some tang.
- 2 cups course cornmeal, divided
- 2/3 cups sorghum flour
- 1/2 cups potato starch
- 1-1/2 teaspoons psyllium powder
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 teaspoon chili powder
- 1/3 cup nutritional yeast
- 1-1/4 cup So Delicious Coconut Milk, unsweetened
- 1 cup So Delicious Cultured Coconut, plain
- 8 tablespoons coconut oil, melted and cooled
- 2 tablespoons of ground flax seed mixed with 6 tablespoons hot water
- 5 scallions, sliced thin (green and light green parts only)
- Preheat oven to 425˚ and adjust oven rack to the lower middle position. Spray muffin tin with non-stick spray. In a medium bowl, whisk 1 cup of cornmeal, sorghum flour, potato starch, psyllium powder, baking powder, baking soda, salt, pepper, mustard, chili powder, and nutritional yeast. Set aside.
- In a microwave-safe bowl, mix together remaining cup of cornmeal with milk. Microwave on medium power for 2 minutes, whisking halfway through. Cornmeal should be thickened and when a spoon goes across the bottom it should leave a clear trail on the bottom of the bowl. If needed, microwave in additional 30-second increments. Whisk in flaxseed mixture, cultured coconut and coconut oil. Stir in scallions.
- Add to flour mixture and mix until combined. Using a 1/2 cup measuring cup or a portion scooper, portion into prepared muffin tin. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes before transferring to cooling rack. Best served warm, but these remaining moist for a long time.
These freeze well, and are a great after-school or after-work snack, so I thought, why not enter it in the So Delicious and Go Dairy Free Snackable Recipe Contest in the savory category?