OK – so if you’ve read previous posts, I’m ditching wheat. I’ve said goodbye to dairy. I’m getting as much sugar as possible out of our diets. I’m also using unprocessed and non-preserved items wherever I can, to avoid a whole heap of toxic nasties. Also, when refining into meal, corn loses some of its natural goodness. Now, I’m not saying this is all good, but for my family, not only is this a better alternative but it ticks the other boxes (wheat, dairy, sugar), and hides a daily vegetable. And I can put them in a lunchbox.corn-muffins

Ingredients:
  • 2 cups self raising gluten free flour*
  • 1 cup finely grated carrot (1 medium to large carrot should do it)
  • 1 cup steamed corn kernels
  • 125ml coconut milk
  • 125ml olive oil
  • 2 eggs
  • pinch of salt

Instructions:

  1. Preheat oven to 180ºC, then put the corn, oil, milk and eggs into a blender and puree until smooth.
  2. Add to large bowl, stir in carrot, then sift flour and salt, then fold through wet mix
  3. spoon into greased or lined muffin tins (I use mini ones and get 24)and bake for 12-15 minutes (for small, 15-20 for standard cupcake size) or until just changing colour and firm yet springy to the touch.

*A note on substitution: I use a self raising gluten free flour because many baking powders have gluten in them, and I just find it easier. This could easily be replaced with a wholegrain flour such as spelt, and about 4 teaspoons of baking powder. If you want to make it easier, use tinned sweetcorn. Coconut milk could easily be replaced by any other milk, e.g. rice milk, cows milk, even camel milk (yes, we get that here in Dubai). The olive oil could be replaced with 125g butter, 125ml of extra virgin coconut oil, etc etc.

If you want to be naughty after you’ve made these healthyish treats, spread some butter on the inside and sprinkle with salt. Mmmm….

corn-muffins sq2

13 thoughts on “Corn bread without the corn meal”

  1. Yes, they are fragrant! I love coconut milk – I just tried it with a mango and lime cake (recipe coming soon once I perfect it – wasn't sweet enough the first time) and the flavour REALLY worked in that. Yes, they are very light and fluffy, and the corn and carrot lend just a touch of sweetness. Diet is GFCF with a veering also towards low sugar and synthetic additives. I have a son with an ASD (high functioning) and we're trying it to see if it helps. So far, so good! Thanks for visiting 🙂

  2. Wrapping is just baking paper. Cut in a square, then diagonally from the corners cut in, only about halfway towards the centre. Then just squeeze into the muffin tin and spoon mix in carefully, making sure it doesn't pop up. Nothing fancy I'm afraid! 🙂

  3. If these changes don't make enough of a difference, check out the GAPS (Gut and Psychology Syndrome) diet/protocol. It would be similar to what you are doing now, but grain/starch free. We are nutritional therapists and I am a Certified GAPS Practitioner- it does wonders for ASD, allergies, asthma, depression/anxiety, IBS/Crohns/Colitis and other gut-based issues. Will give this recipe a go!

    1. Hi Kathy, thanks for coming by. I’m afraid I’m really not sure. I’ve never used egg replacer. They’re nice and moist and hold together well, so I think it’s worth a try though! If you go ahead, I’d absolutely love it if you’d come back and let me know how it went!

  4. thankyou for this recipe. I have them in the oven right now in a modified form. used 200g fine cornmeal. 72g cornflour. Used 136g chick peas as don’t like corn. Also 45g PB2 chocolate peanut powder. 4 tsp baking powder. 1 tsp bicarbonate of soda.

    I am trying to find something that is gluten and sugar free, as have found need to change way we live. Re educating taste buds to learn not to use sweet.

Some other suggestions or opinion to add? Please comment