Stop Blogging and Cook

PART OF OSCAR PARTY MENU
DAILY POST MAR 1st: DINNER WITH OSCAR

GLUTEN-FREE & VEGETARIAN, VEGAN OPTION

S H O P

GROCERY
Corn meal
Almond flour
Bran, optional
Baking soda
Baking powder
Honey  VEGAN OPTION:  Sucanat
Egg  VEGAN OPTION:  Omit egg
Kosher salt

T I M I N G

MAKES 7 – 12 muffins, depending upon size of muffin tin (more if mini-muffins)
TOTAL PREP TIME:  35 – 40 min

1. Preheat oven to 400º F, 375º F if using oven glassware.
   Oil muffin tin or baking cups with corn oil or butter, or use paper baking cups.
2. Mix batter & pour into muffin tin.
3. Bake, cool 10 min, remove.

C O O K  /  P R E P A R E

INGREDIENTS
1 1/2 c cornmeal
1 c almond flour
1/2 c bran
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 c filtered water
1/3 c honey
1 egg

PREPARATION

1. Sift together all dry ingredients & make a well in the middle
2. Add 1/2 of the water, egg & honey.  Blend with a wire whisk, starting in center & blending wet ingredients, then widening the circle of strokes, incorporating the dry ingredients.  If batter is too stiff, add 1/2 of remaining water; add more if needed so that batter is thick but pourable, the consistency of wet sand.  The humidity in the air is what determines how much water to add; the dryer the weather the more water you’ll add.
3. Bake in bottom third of oven, 25 minutes or until a knife inserted in the center comes out clean.
4. Cool on wire cooling rack.  When just warm to the touch, remove muffins.  If they stick a little, run a knife around the inside edge to loosen the muffins.

S E R V E / S T O R E

Cut in half while still warm, serve with butter. Store in grip-lock storage bags in refrigerator.

W O R K P L A C E   B R E A K F A S T

Cut in half, wrap loosely in paper towel, & heat in microwave for 40 seconds.