Bursting With Butter Corn Muffins (Gluten-Free, Egg-Free, Sugar-Free)

Have you ever noticed your taste buds changing? Like when you were little and you didn't like brussel sprouts, and then suddenly you realized you eat them all the time? Or the shift when you cut out sugar and notice that apples start tasting like dessert? I had a client once who told me she didn't like fruit because it wasn't sweet enough. It seems our taste buds can adapt to whatever diet we're eating. That client ate a lot of sugary processed foods. Her taste buds were so saturated with refined sugar that she couldn't taste subtle hints of sweetness. On the other hand, with my sugar-free diet (and that means no honey, maple syrup or agave, among other things), I find that I'll think something's sweet when it probably doesn't taste that way to most others. That seemed to be the case with these muffins. I gobbled up my first batch, but exercised a little more restraint the second time around so my friends could try. Unfortunately, their response left much to be desired. They both felt they needed to be sweeter. I thought about making them again with added stevia to satisfy my taste testers' desires. But in the end, I decided to stick with these. Honestly, I adore them. The only sweetener they contain is unsweetened apple juice, but they're literally bursting with butter. If you want to add a hint of sweetness, you might try a couple tablespoons of honey or perhaps a layer of apricot jam baked in the middle. 


















Bursting with Butter Corn Muffins
Print-Friendly Option
(Happily adapted from this recipe at Gluten-Free Easily to be sugar-free and egg-free)


Ingredients:

2/3 cup sorghum flour (substitutions: brown rice flour, millet flour)
1/3 cup potato starch (substitutions: corn starch, tapioca starch)
1 Tbsp. baking powder
1/2 tsp. salt
1 cup Bob's Red Mill Gluten Free Hot Cereal (substitution: cornmeal)
7 Tbsp. butter, melted
1 Tbsp. flaxseed meal with 3 Tbsp. water
1/2 cup unsweetened apple juice
1/3 cup low-fat plain yogurt

Directions:
Preheat oven to 375 degrees Fahrenheit. Grease mini-muffin tins.Mix flour, starch, baking powder, and salt. Stir in cornmeal.In a separate bowl mix flaxseed meal and water. Stir in juice, yogurt, and butter.  Stir liquid mix into dry.*Fill greased mini-muffin tins to top and bake for 10 minutes. Eat warm or reheat leftover muffins.  *You'll want to fill these to the top but not overflowing or they will be too crumbly. My guess is that regular sized muffins would also break apart easily, but you could always crumble them into soup, an idea I got from the original recipe I adapted these from. 

Makes approximately 16 corn muffins

This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.