By Angel Munro
These delicious gluten free savoury muffins have a lovely golden cornmeal crunch to them. They are the perfect addition to a lunch box, a great accompaniment to a bowl of soup, a hearty black bean or pinto bean stew, or enjoy them straight from the oven with good quality, butter.
Corn is a gluten free wholegrain that contains vitamin C, vitamin E, folate, magnesium & the photochemical lutein, a carotenoid that protects against heart disease & macular degeneration. Furthermore lutein, aids recycling of glutathione, a powerful antioxidant.
1 cup brown rice flour
1 cup of polenta
2 tsp baking powder
1 tsp organic stock powder
a good pinch each of sea salt and freshly ground black pepper
2 corn cobs, kernels removed
a small handful parsley, roughly chopped
1 tbsp thyme, roughly chopped
1 capsicum, diced
3/4 cup Parmesan cheese, grated
1 cup milk
½ cup extra virgin olive oil
2 organic eggs
Preheat oven to 180°C.
Add brown rice flour, polenta, baking powder and stock powder into a large mixing bowl. Add sea salt and black pepper and mix to combine. Add herbs, vegetables and parmesan. Mix to coat well in flour.
In a small separate bowl or jug combine eggs, oil and milk. Add to dry mix and fold together until just combined.
Spoon mixture evenly into a 12-hole muffin tray lined with unbleached muffin cases and bake for 15-20 minutes until golden and cooked through.