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Jan. 10th, 2008

ocelot: (Default)
I love it when I make stuff up and it works.

Yummy GFCF Muffins )
These are based loosely on the Southern Cornbread recipe in The Joy of Cooking, but taste like, and have the texture of, normal wheat muffins more than cornbread. Leif and Astrid are both gobbling them, and we'll do the Mariel taste test after she gets home from school. As always, you're responsible for ensuring the gluten-freeness of your ingredients, particularly the masa harina (which is gluten free, but may be contaminated during processing or storage) and vanilla (I think they'd probably be fine without the vanilla if you didn't have GF vanilla on hand). Obviously, if you're avoiding dairy/casein, use an alternative to buttermilk (such as the one provided). I suspect you could decrease the water or buttermilk somewhat and add in shredded zucchini, carrot, or apple for some added nutrition and moisture. Since they have no added fat, they're probably best eaten soon after baking. I don't think enough will be left of this batch to test that hypothesis, though :)

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