One of our family favorites with dinner is corn muffins. My husband loves them warm and drizzled with honey. I was a Marie Callendar mix girl for many years. I like my corn muffins soft instead of the more coarse ones made with larger amounts of cornmeal. Unfortunately, I discovered that to get soft tender corn muffins the mix needs to include wheat flour. Darn that wheat flour...it's everywhere. I tried a few "Red Mill" products. They were coarse and grainy and not for me. Then I found Pamela's Gluten Free Product Line. Delicious!
The great thing about this product is not only the gluten-free component, but the fact that it is easy to substitute other ingredients for allergies.
Ener-g egg replacer works like a charm in the recipe and Nucoa or Earth Balance dairy-free margarine sticks work great to replace the butter. I do recommend making muffins instead of the 8x8 pan if you replace the eggs. If you don't your 8x8 pan of cornbread isn't as light and fluffy.
Most Gluten-free mixes I have found, add quite a bit of sugar. To me, they are too sweet. This mix, by Pamela's allows you to add your own sugar. This time I tried Agave instead of granulated sugar. Agave is often substituted for sugar or honey in recipes. It is sweeter and yet has a lower glycemic index than table sugar. Because it is liquid, I reduced the water from 1 cup to 3/4 cup and used 1/3 cup Agave instead of the 1/2 cup sugar called for on the package. The substitution options are listed on the package. They didn't recommend reducing the water, but I am glad I did. The muffins were perfect and we all enjoyed them.
The mix yields 12 regular size muffins.
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