Gluten Free Recipes

Sweet Corn Muffin

Yield: 12 Large Muffins

1 1/2 Cup (375ml) Valley Kitchen Multi-purpose Flour Blend

1 1/2 Cup (375ml) Valley Kitchen Organic Corn Flour

1 1/2 tbsp (25ml) Baking Powder

1/2 tsp (2.5ml) Baking Soday

1/2 Cup (125ml) White Granulated Sugar

2 Cups (500ml) Buttermilk, Kefir or Soured Milk

2 Large Eggs

1/3 Cup (80ml) Vegetable Oil

1 Cup (250ml) Fresh Sweet Corn, boiled and cut from the cob

Spray oil as needed

1) Turn the oven on to preheat at 375 degrees Fahrenheit

2) Lightly spray a 12 large non-stick muffin pan

3) In a large mixing bowl, combine the multi-purpose flour blend, corn flour, baking powder, baking soda and sugar.

4) In another bowl, whick together the buttermilk, eggs, vegetable oil and sweet corn niblets.

5) Make a well in the center of the dry ingredients and pour in the went ingredients.

6) With a spoon or spatula, thoroughly mix the ingredients.

7) Using an ice-cream scoop, fill the muffin cups with the batter.

8) Bake for 25-27 minutes.

9) Cool for 5-10 minutes and then turn out onto a rack to finish cooling.

A delicious way to enjoy corn fresh off the cob

Serve warm with butter, honey or marmalade