My friend, Diva, over at Beach Eats, recently shared her entry in a challenge called Eating Your Words. It’s actually a competition where you create your blog name, URL, etc. using food so that it’s edible—really cool idea, huh? You can read more over at the co-hosts’ blogs–Jennifer at Savor the Thyme and Tracey at Tangled Noodle. But, listen to this … Chef Andrew Zimmern (of Bizarre Foods fame) is the judge for this event! I actually didn’t read Diva’s post until Monday, but this was a challenge I couldn’t resist.
With today’s post for corn muffins already planned for March Muffin Madness (MMM), I had to think of a way I could use my muffins to spell out gfe. With a little thinking, I came up with the solution below (a couple of versions/views shown). It isn’t perfect or by any means a winning entry. I really could have used more of the same-sized mini muffins, but I still think my submission is cute. Most importantly, I had fun. Hope you can see “gfe”! If you can’t, just pretend you can anyway (please … LOL). Eating Your Words actually ends today at midnight. Like I said, I don’t expect to win any prizes; there are some pretty amazing entries that have been shared so far. But, I thought I’d take part just to have some fun. Playing with food in this way is not something we often do, but we should. You might want to check back at those sites to see just how creative the entries are. I know I will; I love seeing creativity in action. Even if the edible “words” of others are not all gluten free, it still will be enjoyable to take a look at all the entries—after all, there’s no risk of cross contamination. UPDATE: Part 1 is up here at Savor the Thyme and Part 2 is up here at Tangled Noodle. They are all amazing, but I have to say that the Scrabble Cookies are the prize winner in my book. Enjoy!
Let’s get to the gfe recipe behind the food play—today’s entry for the last day of MMM—shall we? Corn products like cornmeal and corn tortillas are something we can fall back on if we’re gluten free. (Of course, always read labels, etc. to ensure products are gluten free.) Cornbread and corn muffins tend to be great comfort food for most everyone. The weather on the day of our last support group meeting was rainy and cold. When all the food was spread out on the table, we discovered that three of us had made corn muffins. There was one basket full or regular-sized muffins, and and two of mini muffins (including my muffins made from this recipe). And, guess what? I think every one of them got eaten! They tasted especially good that evening with a variety of dishes, including my black-eyed pea soup.
Depending upon how you make your corn muffins, they can be savory or sweet … or a little of each, as is the case for these muffins—they are on the sweeter side of corny. I discovered this evening that I have 8 muffin tins/pans. I know. I’m a little embarrassed to admit that. I have enough standard-sized tins to make 24 muffins, and I have five mini muffin pans … in all different sizes. All mini muffin pans are not created equal, as you probably already know from your own experience and can see from my photos. The pan below is my healthiest and prettiest pan. It’s made of cast iron and was a gift from a dear friend at my bridal shower. Yes, that was decades ago, but cast iron pans rarely need to be replaced. Although they may need to be re-”seasoned” from time to time; and they can crack if not handled properly. Cast iron pots and pans also add a tiny amount of iron to the foods baked in them, which is a great thing for most folks. (However, if you have hemachromatosis, you’ll want to steer clear of using cast iron bakeware.)
(Click here for a printable version of this recipe.)
1 cup gluten-free flour*
1 tbsp baking powder
½ tsp salt
1 cup cornmeal
½ cup butter (dairy or non-dairy), melted
1 large (or extra large) egg
½ cup honey (or agave nectar or granulated sugar; with granulated sugar, the muffins may be a little more crumbly)
¾ cup milk (dairy or non-dairy)
Preheat oven to 375 degrees Fahrenheit. Grease muffin cups.
Mix flour, baking powder, and salt. Stir in cornmeal.
Stir butter, egg, honey, and milk into cornmeal mixture. Stir until just moistened and any flour or cornmeal chunks are broken up.
Fill greased muffin tins and bake for 15 – 20 minutes.
*I can’t always tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed.
Shirley’s Notes: These muffins can be a tad crumbly, especially when made with granulated sugar (and, incidentally, adding xanthan gum does not change that), but we actually don’t mind. For one thing, they are just so tasty, but more importantly, the fact is, Mr. GFE and I often crumble them right into our chili or soup. There’s no need for expensive (or homemade) gluten-free crackers!
What else is going on?
Amy’s (Simply Sugar & Gluten Free) excellent post on getting the gluten out went up yesterday as part of her weekly Slightly Indulgent roundup. She offers so many great resources and tips on transitioning to the gluten-free lifestyle. Frankly, I am always amazed at everything that Amy does for our gluten-free community and the blogosphere in general. Don’t miss this really worthwhile discussion/resource post. The links and comments are extremely helpful as well and worth a read. You can read all here. Amy’s post is part of the spring cleaning Get the Junk Out! blog carnival being hosted by Katie at Kitchen Stewardship. Amy also did a guest post on getting the gluten out at Katie’s site. Be sure to check out the other weekly themes for this carnival, too.
Amy’s also the host of the Go Ahead Honey, It’s Gluten Free! blog carnival this month. (For those who don’t know, Go Ahead Honey is the fabulous invention of our beautiful friend in the U.K., Naomi Devlin. Naomi’s gluten-free blog is Straight Into Bed Cakefree and Dried.) Amy selected guiltless pleasures as the theme and almost 3 dozen bloggers accepted the challenge. I scrolled through the entries quickly this morning and was blown away by the diversity and appeal of them all. I can’t wait to put my feet up and give them (and all the blogs who submitted them) a proper look. Be sure to check them out here!
Last, when Diane (The W.H.O.L.E. Gang) shared her monthly meal plan the other day, she also offered some thoughts and challenges in regard to the new show, Jamie Oliver’s Food Revolution. The food blogosphere is abuzz about this show and for good reason. I think we can all learn from the show and improve our eating habits with increased awareness. Read Diane’s post here. As a follow up to that post, she offered the Great Gluten-Free Pasta Challenge here. I’m game, how about you? Remember Diane is the one who gave us the fabulous easy gluten-free, dairy-free whipped cream recipe (which incidentally I just made, and it is indeed easy and fabulous). These challenges could lead to some exquisite new recipes added to our repertoires!
Make a muffin! (I’ve shared Marvelous Cheese Muffins, “Sweet” Milk-Nut Muffins, and now Honey-Sweetened Corn Muffins this week, but there are others on my site, too.) See how creative folks can get with “Eating My Words,” be wowed by the Go Ahead Honey! guiltless gluten-free pleasures, read about getting gluten and other junk out of your life, accept some challenges (maybe making pasta). Most of all, enjoy … happy Wednesday!
Not just gf, but gfe!
- Catch up with me on Twitter.
- “Like” gfe—glutenfreeeasily on Facebook to see updates/more content.
- Get gfe posts (including recipes) by email.
- Looking for a gfe recipe?
- Get the best gluten-free desserts recipes at All Gluten-Free Desserts.
- Local to Fredericksburg, VA area? Check out Support Group & Events page.