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Breakfast Corn Muffin recipe
As promised folks, here is the recipe for the Breakfast Corn Muffin picture I posted last week.
Breakfast Corn Muffins
Adapted from Robyn Ryberg
Makes 12 muffins
1 cup milk replacement of your choice
1 Tablespoon unsweetened applesauce, organic if possible
1/4 cup mild vegetable oil (corn, safflower, grapeseed, canola)
1/4 teaspoon apple cider vinegar
1/3 cup potato starch
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup cornmeal
1/3 cup sugar
1/2 teaspoon xanthan gum
1/4 cup dried cranberries or other small fruit such as raisins or blueberries (if using frozen fruit, be sure to drain all liquid and dry it)
2 Tbsp sugar
1/4 tsp cinnamon
Preheat the oven to 375 degrees. Line a muffin pan with standard muffin baking cups.
In a medium bowl, mix milk, applesauce, oil and vinegar. Add dry ingredients, including fruit, and mix well to remove lumps.
Mix sugar and cinnamon in a separate bowl for topping.
Pour batter into muffin cups, taking care not to overfill more than 2/3 full. Bake for 20 minutes, then sprinkle cinnamon sugar on top (if you do this too soon, the sugar sinks into the muffins and looks ugly!). Continue baking for 8-12 minutes, or until inserted toothpick comes out clean.
Let muffins rest in muffin pan for a few minutes, then remove and serve!
Store in an airtight container, these dry out quickly. They also freeze well, you can rewarm in an oven or microwave for a few minutes.
NOTE: I have thought about (but not yet tried) a savory version of this. Reduce the sugar to 1/2 cup, and replace the dried fruit with corn and mild diced chilies. Top with cheese if you can have it. Mmmmm.
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Food Allergy Cooking Class cancelled :(
I'm sorry to report that my food allergy cooking class at the New School of Cooking got cancelled for this weekend due to low attendance. Thank you to everyone who was supporting me (a shoutout to my food allergy blogger buddies!) -- while there is definitely a need out there, this particular project did not work out. But it got me to nail down recipes faster than I would have without it, so something good came out of it!
I'll be sharing the recipes soon (this is my breakfast corn muffin) as soon as I clear up the tornado in my kitchen...
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REMINDER: Food Allergy cooking class this Saturday 7/25 in LA!
I will be teaching a class at the highly-regarded New School of Cooking in Culver City (Los Angeles) to share tips and techniques on how to cook for multiple food allergies. It’s a hands-on class where students do the cooking themselves and we sit down and eat at the end!
Recipes will avoid all eight of the top US food allergens: wheat, dairy, soy, eggs, nuts, peanuts, fish and shellfish. The menu for this class will include: Breakfast Corn Muffins; Vietnamese Chicken Salad; Potato Gnocchi with Pesto; Turkey “Katsu” with Curry; Mushroom-Stuffed Crepes; Fake Pho; Green Salad with Homemade Ranch Dressing; Pizza.
The class is $85, and those interested can sign up for the class by calling The New School of Cooking to register with a credit card by calling 310-842-9702. The schedule is available online at www.newschoolofcooking.com.
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Summer tuna salad
It's summer, it's hot and who wants to stand over a stove when you're overheated and sticky? Here's how I eat a tuna salad sandwich since I can't have bread. (I use cucumber slices to replace crackers for dips too.) Fast, healthy, and portable!
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Food Allergies on the Fourth of July
Hope everyone had a Happy Fourth! As for the FAQ, the BF and I escaped the beach (where it seemed that everyone in LA decided to come) avoided the crowds and went the opposite way to the home of some friends to have a quiet bbq on their deck in a wooded area. Ah. It was warm and lovely. Just to see and hear animals in this town is such a treat! Hummingbirds were only feet away from us as we enjoyed our feast. My BF made some homemade sparklers, we laughed a lot and agreed that there's nothing better than sharing good food with good friends.
So what was on the menu? I brought some Texas caviar, which if you're not from the south (I'm not either but my sis is...I got this from her) is a dip made with beans, hominy, cilantro and lots of other goodies, served with corn chips. For the main meal, there was something for everyone! Swedish pork and potato sausages, chicken sausages, Southwest veggie burgers and the BEST hot dog find for me....Buffalo and Pork hot dogs from Broadleaf. Yes, buffalo. As in Home On the Range time. I've had buffalo before and enjoyed it, but these were something else. Dense, tender, juicy and DEE-LISH (no preservatives, no fillers, no dairy, no soy). They were a big hit, even by people who shall not be named who were scared of them. They come frozen, I bought them at Surfas (www.surfasonline.com) but despite being frozen they tasted super fresh and grilled up beautifully. To accompany them we had lots of condiments (relish, two mustards, two hot sauces, ketchup) to choose from, I went for hot sauce and mustard since I forgot to bring my own soy-free mayo. And went bunless and cheeseless, of course.
As a side dish, I also brought Indian-style fruit salad from Neela Batra's book "The Indian Vegetarian". I had the pleasure of taking one of her classes at the New School of Cooking a few years back and got over my fear of learning to cook exotic. This dish is simple and delicious -- sweet and a little spicy, and a nice change from regular potato salad or plain old fruit salad. It goes great with grilled meats, esp. when chilled. The one unusual but critical spice is Chaat Masala, available in any Indian store. It's inexpensive and makes this special. Try it!
Indian-style fruit salad
by Neelam Batra
6 cups mixed ripe fruits sliced or cut (mangoes and bananas especially, but you can also add guavas, peaches, apricots, kiwi...I added watermelon)
1 cup seedless grapes
1 cup fresh berries, any kind
1/4 c lime juice (I used champagne vinegar)
1-1/2 to 2 tsp. Chaat Masala (Indian spice)
Freshly ground pepper to taste
Arrange all the fruits artistically on a platter. Top with lime juice, chaat masala and pepper, add more to taste. You can also toss it gently, if you like, but it won't be as pretty. It can be prepared 3-4 hours ahead and chilled.
Hope you celebrated your independence with your loved ones!
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