Differences

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--- rosemary_sundried_tomato_cornbread_muffins [2024/07/23 10:02] – [Source] karin
+++ rosemary_sundried_tomato_cornbread_muffins [2025/02/22 12:19] (current) – [Notes] karin
@@ Line 7: / Line 7: @@
   * 1 c. [[https://www.amazon.com/gp/product/B00HGIQJV8/|gluten-free flour]]
   * 4 t. baking powder
+  * 2 t. smoked paprika
   * 1 t. salt
-  * 1 can of corn, drained
   * 1/2 c. sundried tomatoes, chopped
   * 1/4 c. rosemary (whole leaves, not chopped)
-  * 1 c. rice milk
+  * 1 c. almond milk
-  * 1 T.cider vinegar
+  * 1 T. cider vinegar
   * 1/4 c. unsweetened applesauce
   * 1/4 c. olive oil
+  * 1 can of corn, drained
 ===== Directions =====
   * Preheat oven to 350 degrees F.
-  * Mix together the dry ingredients (cornmeal, gluten-free flour, baking powder, salt) in a large mixing bowl. Add the drained corn, chopped sundried tomatoes and the rosemary. Stir to coat.
+  * Mix together the dry ingredients (cornmeal, gluten-free flour, baking powder, smoked paprika, salt) in a large mixing bowl. Add the chopped sundried tomatoes and the rosemary. Stir to coat.
-  * Mix together the wet ingredients (rice milk, cider vinegar, applesauce and olive oil) in a large measuring cup. Add to the dry ingredients and stir until just combined.
+  * Mix together the wet ingredients (almond milk, cider vinegar, applesauce and olive oil) in a large measuring cup. Add to the dry ingredients and stir until just combined. Add in the drained corn and stir to combine.
   * Pour batter into muffin tins lined with muffin papers and bake for 15-20 minutes. Remove to a rack to cool.
-===== Source =====
+===== Notes =====
   * You can make this not gluten-free by using either whole wheat or white flour in place of the gluten-free flour.
+  * I've made this recipe before, but with just as a basic cornbread. It came out pretty much exactly as I wanted. My only critique is it's a little salty tasty in my opinion, so I would cut down the salt in this recipe to 1/2 t. next time. I had my doubts about a whole teaspoon of salt; should have listened to my gut. [Edit 2/21/25: made them again with just 1/2 t. salt and yup; fixed it.]
+  * This is my first time making this basic recipe as a gluten-free recipe. I liked how they turned out -- they are softer than corn muffins often are, maybe because of the gluten-free flour, but also maybe because I only baked them for 15 minutes. Next year for the ale, use this recipe as the base for both types of corn muffins.
+  * I made this with almond milk this time because that is what I had, but normally I would make this for the ale with rice milk because it's very neutral and allergen-friendly.
 ===== Source =====
   * chocolatecoveredkatie: [[https://chocolatecoveredkatie.com/vegan-cornbread-recipe/|Vegan Cornbread]]
+  * Yield: 17 muffins
 {{tag>type:muffin type:gluten-free type:vegan type:sugar-free ingredient:corn ingredient:rosemary}}