Fourth of July Gluten Free Corn Muffins

We had an enjoyable morning of running and riding even in spite of the hour long wait for breakfast (which we got for free) and the flat tire (which Ted was able to fix in 5 minutes).

A 16.07 mile run, my longest since Flying Pig.  A nice bike ride to breakfast, 10.9 miles.

Hope the Fourth of July is just as nice of a day so we can enjoy it in much the same way.

What are you doing for the Fourth?

Muffins for Fireworks!

This is a colorful celebration favorite.  It’s not too sweet but sweet enough to either accompany a savory picnic dish or spread with your favorite jelly.

Makes 10 to 12 muffins

• 1 cup Bob’s Red Mill All Purpose Gluten Free Flour or use simply all purpose flour.
• 1 1/4 cup Bob’s Red Mill Gluten Free Corn Grits or simply coarse cornmeal
• 1/4 cup sugar
• 2 tsp gluten free baking powder such as Clabber Girl or simply baking powder
• 1/2 tsp salt
• 1 large egg, slightly beaten
• 1 1/4 cup milk
• 2 TBS healthy alternative margarine or butter
• Optional (1 cup berries)
• Blue and red food dye by Wilton (gluten free)

Preheat the oven to 425 F and lightly grease 12 standard muffin tins or line with papers.

Mix the flour, corn grits, sugar, baking powder and salt.  Make a well in the center and add the egg, milk and butter/margarine. Mix up the egg – milk mixture and gently fold in the dry mix just until blended.  Fold in the berries if using.

Separate the batter evenly into 3 bowls.   Dye one blue, one red, and leave the other naturally cornmeal “white”…ok so it’s yellow but for our 4th of July purposes, it’s a pseudo “white”.

Pour the batters evenly into the muffin tins/cups. First the red, then the blue, then the natural batter.  

Bake for 15 – 20 minutes and serve warm.

The corn grits provides a nutty mouth feel to the muffins. If you want a delicate muffin, make sure to use a regular cornmeal.

So blue. So red. So PATRIOTIC!

What food will be on your Fourth of July picnic table ?