Allergy-Free Country Corn Muffins

 A recent study published in Pediatrics, reveals that food allergies in children are much more common than previously thought. Not only do 8 percent of children under 18 suffer from food allergies, but 40 percent of these children experience severe reactions. Following a vegan diet eliminates some of the biggest allergens, such as eggs, dairy, and fish, but soy, nut, and wheat allergies can still wreak havoc on your family's life. Here's a vegan muffin recipe from Welcoming Kitchen (Sterling, 2011) by Kim Lutz that is allergen-free and safe for everyone.

Allergy-Free Country Corn Muffins

All of the 200 recipes in Kim Lutz's Welcoming Kitchen are free of the eight common allergens (dairy, eggs, soy, tree nuts, peanuts, wheat, fish, and shellfish), gluten-free, and vegan. "These muffins are the perfect complement to a bowl of soup, chili, or salad," says Lutz. "Using coarse cornmeal (polenta) will provide a nice crunchiness, while finer cornmeal will yield a more delicate texture."

Makes 12 muffins

Ingredients:

• 1 cup cornmeal


• 1 cup gluten-free all-purpose flour


• 1/2 cup granulated sugar


• 2-1/4 teaspoons baking powder, divided


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 teaspoon xanthan gum


• 1/4 cup applesauce


• 1-1/3 cups rice milk


• 3 tablespoons canola oil


• 1 cup corn kernels (fresh or frozen)

Directions:

1. Preheat oven to 400 degrees F. and lightly oil standard muffin pan.


2. In a medium bowl, combine cornmeal, flour, sugar, 2 teaspoons baking powder, baking soda, salt, and xanthan gum.


3. In a separate bowl, combine applesauce with remaining 1/4 teaspoon baking powder. Add rice milk and canola oil to applesauce.


4. Slowly mix dry ingredients into applesauce. Add corn and stir until blended.


5. Spoon batter into prepared muffin pan. Bake 18 to 22 minutes, until a toothpick inserted into muffin comes out clean.

From Welcoming Kitchen ©2011 by Kim Lutz and Megan Hart. Used with permission from Sterling Publishing Co., Inc.

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