GlutenFree Corn Flour English Muffins

These delightful gluten-free corn flour English muffins are easy to make and perfect for breakfast or as a snack. With a golden crust and soft interior, they’re sure to become a favorite!

Ingredients

• 2 cups corn flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar (for sweetness)
• 1 cup milk (or non-dairy milk)
• 1 large egg
• 2 tablespoons olive oil or melted coconut oil

Instructions

1. In a mixing bowl, combine the corn flour, baking powder, salt, and sugar. Mix well.
2. In another bowl, whisk together the milk, egg, and olive oil until fully combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The mixture will be thick but pourable.
4. Preheat a non-stick skillet or griddle over medium heat.
5. Lightly grease the skillet and pour about 1/4 cup of the batter for each muffin onto the skillet. Cook for 4-5 minutes or until bubbles form and the edges look set.
6. Carefully flip the muffins over and cook for an additional 4-5 minutes or until golden brown and cooked through.
7. Repeat with the remaining batter.
8. Serve warm, toasted, or with your favorite toppings!

Flavor Profile Explanation

These corn flour English muffins have a subtly sweet, corn-forward flavor that pairs well with butter, jam, or eggs. They have a light texture, with a crisp exterior and soft, fluffy inside, making them perfect for any meal.

Low Inflammation Diet Friendliness Explanation

Corn flour is naturally gluten-free and can be less inflammatory than many processed flours. Incorporating healthy fats like olive oil and a small amount of sugar keeps the recipe more balanced while minimizing inflammation.

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