Serve up some of these savory, multi-grain muffins to add a touch of country flair to your next meal. No one at the table would ever guess they were multigrain and gluten-free! The flaxseed adds an extra burst of heart-healthy fiber in to each muffin.
You can vary this recipe too: For a spicy flavor kick, fold in 1 finely minced red fresno chili, 1/2 tablespoon minced fresh thyme and 1 tablespoon minced fresh chives into mixture (add just before scooping batter into muffin cups).
1 cup Milk, skim
3/4 cup Cornmeal
1/3 cup Potato starch flour
1/4 cup Sorghum flour
1/4 cup Tapioca flour
1/4 cup Flaxseed, golden, ground
2 tb Sugar, granulated
1 tb Baking powder
1/2 tsp Sea salt
1/4 tsp Xanthan gum
1 large Egg
2 tb Vegetable oil
1/2 cup Apple sauce
1/3 cup sharp cheddar cheese, fresh grated
Preheat oven to 350 degrees.
Combine milk and cornmeal in a small mixing bowl. Let sit for 5 minutes.
In medium mixing bowl combine potato starch, sorghum, and tapioca flours with flaxseed, sugar baking powder, salt and Xanthan gum. Make a well in the center of the dry mix.
Into the cornmeal mixture blend in the egg, oil and applesauce.
Pour cornmeal mixture into well of dry mixture. Stir until the dry ingredients are moistened.
Lightly spray muffin pan with nonstick spray. Scoop 1/4 cup of batter into each muffin cup. Sprinkle the grated cheddar cheese on top of muffins.
This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.
1 cup Pineapple, diced
1 cup Cherry tomatoes, quartered
1 cup Mango, diced
1/3 cup Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium Jalapeno chile, minced
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.