“Cornbread” Muffins

This recipe was inspired by an English muffin recipe of Ouizoid on LowCarb Friends forums.  I changed up a couple ingredients, added a little yellow food coloring and a corn flavoring called “Fresh Corn” made by Superior Flavorings.  I order my Fresh Corn flavoring here:    http://www.selectflavors.com/products-page/individualflavors/aaa-template-duplicate-9/ .   I DO wish I had not decided to use baking cup paper liners as the muffins stuck to the ungreased paper pretty badly.  I discovered once cooled, the paper peeled off nicely, but I like my cornbread HOT!  So I strongly recommend using greased, non-stick muffin pans, preferably silicone, without paper liners.

I like this recipe a bit better than my other cornbread recipe here on the site!  A little more moist and less crumbly!  These are extremely filling, too, with the glucomannan and chia, two ingredients LOADED with fiber!   This recipe is not suitable until the grains rung on the Atkins OWL phase.  The unusual ingredients in this are available at Netrition.com, all but the corn flavoring, that is.  🙂

NOTE:  These freeze for a few weeks nicely.  I recommend reheating leftovers for 5 seconds on DEFROST in your microwave rather than in your oven, as oven reheating dries out the surface. 

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INGREDIENTS:

¼ c. oat fiber (use almond flour for gluten-free version, but carbs will go up)

¼ c. flax meal (I used half golden flax and half dark flax)

¼ c. Carbquik bake mix (for gluten-free, use Jennifer Eloff’s Gluten-Free Bake Mix)

1/3 c. plain, unsweetened whey protein powder

1 tsp. glucomannan powder (available at Netrition.com)

½ tsp. xanthan gum

3/4 tsp. baking powder

1 T. chia seeds mixed in ¼ c. hot water

3 beaten medium-large eggs

1 T. olive oil

2 tsp. “Fresh Corn” flavoring

3-4 drops yellow food coloring (optional)

DIRECTIONS:  Mix chia seeds with the ¼ c. water in a lidded jar and set aside for about 15-20 minutes.  Shake the jar occasionally to loosen any clumps.  Once your chia gel is slightly thickened, preheat your oven to 350º.  Measure all the dry ingredients into a medium mixing bowl and stir well.  Beat the eggs, oil, corn flavoring, food coloring and chia gel into the batter and stir until very smooth.  If too stiff, add 1 T. water and stir in well.  I use a 2 T. measuring cup to scoop the batter into 10 muffin cups, but you have to dig it out with your finger to avoid batter waste.  Bake at 350º for about 15-20 minutes or until lightly browned on top.  Serve with butter while hot and ENJOY!

VARIATION:   This can be baked in a greased round or square pan for about 20-25 minutes or until lightly browned and center is dry to the touch.  Tip:  This makes excellent cornbread for your Holiday stuffing. 🙂

NUTRITIONAL INFO:  Makes 10 small corn muffins.  Each muffin contains:

52.7 calories, 3.6 g  fat, 5.0 g  carbs, 4.5 g  fiber, 0.5 g  NET CARBS, 5.38 g protein, 70 mg sodium