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Corn muffins gluten-free, vegan

updated

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Ingredients for 1 servings:

  • 250 ml milk (rice)
  • 200 g corn semolina, fine
  • 30 g flour, gluten-free, possibly replace 1/3 with starch
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 40 g oil or margarine
  • 1 shot of carbonated water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Boil the milk, pour it over the semolina, and let it swell, covered, for 10 minutes. Stir the flour, baking powder, salt, sugar, and oil into the semolina. Add the water and pour into muffin tins lined with baking paper. Bake at 160°C (320°F) for about 30 minutes. Enjoy while still hot!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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