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Cornmeal Gluten Free Muffins (GF,V)

Before you jump to Cornmeal Gluten Free Muffins (GF,V) recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

A lot of us have been taught to think that comfort foods are not good and to be avoided. However, if your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be altogether healthy and it’s good for you to eat them. There are several foods that, when you consume them, may better your mood. When you are feeling a little down and are in need of an emotional pick-me-up, test out some of these.

Put together several trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all terrific for helping to boost your mood. This is possible as these foods are rich in magnesium which boosts serotonin production. Serotonin is referred to as the “feel good” chemical and it tells your brain how you should be feeling all the time. The higher your serotonin levels, the more pleasant you will feel. Nuts, along with raising your mood, can be a great protein source.

Now you can see that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to cornmeal gluten free muffins (gf,v) recipe. To make cornmeal gluten free muffins (gf,v) you only need 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Cornmeal Gluten Free Muffins (GF,V):
  1. You need 100 g Cornmeal
  2. Get 160 g Rice flour
  3. Prepare 100 g Brown sugar
  4. Take 1 tbs Baking powder
  5. Get 1 tbs Cinnamon
  6. Prepare 2 Eggs
  7. Take 50 g Margarine
  8. Use 50 g Rapesead oil
  9. Provide 240 g Soy milk
Steps to make Cornmeal Gluten Free Muffins (GF,V):
  1. Preheat the oven to 180 degrees(Gas mark4).
  2. Lightly grease the muffin tin.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder and cinnamon.
  4. In a separate bowl, mix together melted margarine and rapeseed oil.Pour the soy milk into the butter and the oil mixture and then mix the eggs.
  5. Pour the butter mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the mix batter into the prepared muffin tin.
  6. Bake until the top is golden brown and tester inserted into the middle of the corn meal muffin comes out clean, about 25-30 minutes. Remove the cornmeal muffins from the oven and let it cool for 10 minutes before serving.

Another blend of whole grain cornmeal and all purpose flour, these muffins are also very low in fat and sugar without compromising on texture. Try them with orange zest and fresh cranberries in place of blueberries, and you've got an entirely different muffin! Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Remove from the heat and if the muffins come out of the tins easily. Today I wanted to share with you my recipe for gluten free corn muffins that are delicious and seriously do not taste gluten free!

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