Healthy Corn Muffins (Gluten free, Wheat free Dairy free)

22 Apr

I modified the basic corn muffin recipe to make this much healthier version. Have fun with it, and experiment with different fruit, nuts, and spices to change it up!

-2 cups corn flour

-2 tsp. baking powder
-1/4 cup oil (or can substitute apple sauce)
-1 tsp. vanilla or almond extract
-1/4 cup organic natural cane sugar
-3/4 cup soy milk
-2 eggs (or equivalent in egg beaters or egg whites*)
*cuts down about 100 calories and cholesterol! 
-1/2 cup blueberries or fruit of choice (like chopped apple or banana)
-cinnamon to taste 
Mix together all the ingredients and place in a muffin pan. Bake at 350 for 10-12 minutes and enjoy. : )

3 Responses to “Healthy Corn Muffins (Gluten free, Wheat free Dairy free)”

  1. Elena July 21, 2011 at 2:22 pm #

    I had corn muffins in a bakery today and they were delicious – only 50 kcal for a gluten, wheat and dairy free dessert!
    Can i substitute sugar with splenda? if yes, what is the required proportion?

  2. Elena July 21, 2011 at 2:26 pm #

    Also…what size cups do you use?

    • Rachel July 22, 2011 at 10:35 am #

      Thanks for the comment Elena, glad you stumbled upon my blog! Those corn muffins you had at the bakery sound delicious! Yes, you can substitute sugar with Splenda, although I recommend using real sugar or agave syrup as it’s more natural & our bodies can digest it easier.

      If you use Agave syrup, for each cup of sugar, you’d just use 2/3 cup of agave as it’s naturally sweeter than sugar. If you do choose to use Splenda, I’d do half and half so half splenda and half sugar.

      Hope that helps! By the way, my blog has moved to – come check it out : )


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