This was originally posted on October 16, 2013. But, these are the perfect accompaniment for so many of our Soups Soups Soups! series. I’ve had these baking, already, on this cold morning. The house is warm and smells delicious.
These are not only sweet, delicious, and moist… these are gluten free! This is a thinner batter, which means that they bake longer but stay much more moist.
If you want to make this more savory (cornbread), substitute 1/2 cup of additional almond milk for the maple syrup. Delicious!
Makes: 12 muffins
Adapted from PdxBarb’s recipe on Food.com.
- 2/3 cup Grade B maple syrup or agave nectar (note that agave is sweeter)
- 1/3 cup grapeseed oil
- 1/4 cup plain almond milk (or alt. milk of your choice)
- 1 can creamed corn or 2 c of freshly cut corn and corn milk (see the first minute and a half of the video, below, for the technique of taking the corn off the cob)
- 1 cup gram flour (chickpea flour)
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- Heat oven to 350 degrees.
- Stir together the liquid ingredients (syrup, oil, milk, creamed corn).
- In another bowl whisk together the flour, cornmeal, baking powder and salt.
- Mix wet and dry ingredients together and spoon batter into paper-lined or oiled muffin tins (paper is easier, because these can stick).
- Bake for 30-35 minutes at 350, until tester comes out clean and the muffins are golden brown around the edges.