I have been temporarily banned from all food containing wheat or dairy – until further notice from my doctor. I never realized how prevalent wheat and dairy was in food products. After two weeks of eats egg whites for breakfast, I was getting seriously bored. I decided that I would make corn muffins and since I was being lazy decided to buy a pre-packaged mix. To my surprise, it had wheat flour in it! So, I got in my creative mode and came up with a quick corn muffin recipe. Here you go!
Ingredients
1 cup cornmeal
½ cup sugar
2 medium eggs
1 tsp baking powder
½ tsp baking soda
2 tbsp canola oil
1 tbsp water
Directions
Preheat over to 350 degrees.
In a mixing bowl, combine eggs and water; beat well using a wire whisk.
Add sugar to eggs; beat well.
Add oil; beat well.
Stir in cornmeal, baking powder and baking soda into egg mixture.
Pour into muffin pan.
Bake for 15 minutes or until golden brown. Yields 6 muffins.
Ingredients
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