Neither of my chilies won any awards, but I think I may have gotten the most positive feedback anyone could ever hope for . . . one woman that had multiple food allergies found me and my booth was the only one with anything she could eat! She told everyone that I not only deserved to win but should be sainted for my efforts to provide such delicious allergy free options . . . and she was the first person to place a pre-order for my new cookbook! 1 down and 2999 left to sell . . .
Speaking of pre-orders, I will be posting a special coupon code for all of my blog followers on November 20th that will provide a substantial discount to you as a way of saying thanks for all of your support!
But for today, I want to give you a FANTASTIC GF, DF and egg free recipe for corn muffins you can use for the upcoming holiday celebration! Feel free to leave out the Hatch Green Chilies if you want a plain variety or add other herbs to personalize it for your own stuffing recipes.
I hope you enjoy these delicious little gems!
GF & Vegan Southern Style Corn Muffins
with Hatch Green Chilies
These delicious little muffins are delicious with soup, salads and especially chili! I like to bake them in petite mini muffin tins so they are just 1 bite wonders, but they are also wonderful in traditional mini muffin size or full size corn muffins. They are fantastic plain if you don’t prefer the spice of the Hatch chilies. The secret to these lovely corn muffins is the buttery flavor from the nutritional yeast!
Yield – 36 petite, 20 mini or 10 regular muffins
1 cup organic cornmeal (yellow or blue)
1 cup organic corn flour (yellow or blue)
1 1/2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
2 teaspoons Ener’G egg replacer
3 tablespoons water
1 1/4 cups unsweetened organic soy milk
1/4 cup safflower or sunflower oil
1 tablespoon nutritional yeast
3 tablespoons roasted, peeled and diced Hatch green chilies
Preheat oven to 375 degrees. Either oil muffin tins or line with papers.
In a mixing bowl thoroughly combine cornmeal, corn flour, sugar, baking powder and salt. Add Hatch chilies (well drained) and toss to coat with corn mixture. (This keeps the chilies from sinking to the bottom of the muffins.) Make a well in the center and set aside while mixing the wet ingredients.
In a shaker or a jar with a tight fitting lid add egg replacer and water. Shake until frothy and light. Blend oil and nutritional yeast until combined (although it will separate a bit, so stir again just before adding to the dry ingredients). To the well add soy milk, oil/yeast combo and egg replacer. Mix until combined, but do not overmix.
Fill tins or papers 2/3 – 3/4 full and bake in the center of the oven until a toothpick inserted in the center of a muffin comes out clean. Do not over bake or they will be dry.
Bake petite muffins about 8 minutes, mini muffins about 10 and full size muffins about 18 minutes.