Gluten-free Rosemary Lemon Mini Corn Muffins

rosemary bushThe rosemary out my front door is getting so big that I can’t help but reach out and brush it as I walk in and out. I love the fragrance of rosemary! I also love how rosemary tastes in so many different foods. Recently I went searching for a rosemary corn muffin but couldn’t find any recipes that didn’t also call for regular flour. I have personally been avoiding gluten for about three months. So I decided to do a little experimentation to see if I could make a gluten-free corn muffin the whole family would like.  I came up with these mini-muffins with the cornbread texture I wanted plus the bonus of fragrant rosemary and the bright notes of lemon. They were just what I needed to go with big bowls of summer vegetable soup.

I really like the sprouted cornmeal from To Your Health Sprouted Flour Company. Sprouting is one of the ways you can make grains easier to digest and more nutritious. Almond flour is made from grinding almonds. You can purchase it in most health food stores and some grocery stores, but it is also easy to make your own. I used sliced almonds from the bulk bins ground in my food processor.

Rosemary Lemon Mini Corn Muffinsrosemary lemon corn muffins

1 cup almond flour

1 cup sprouted cornmeal

1 Tblsp coconut flour

1/2 tsp  sea salt

1/2 tsp baking soda

2 eggs

1/4 cup honey

1/4 cup melted butter

1 Tblsp chopped fresh rosemary

1 Tblsp lemon zest

juice from 1/2 of a lemon

I put everything into my food processor in the order it appears here in the recipe. Then I just rosemary lemon corn muffin with butterwhirled it up until everything was evenly mixed. I think the food processor gives these gluten-free baked goods a lighter, more tender texture. If you don’t have a food processor just mix everything well in a large bowl.  Grease your mini-muffin tin with a little butter or lard and then fill each cup with about one tablespoon of batter. This recipe made 24 mini muffins using 1 Tblsp batter for each muffin.  Bake at 350 degrees for about 10 minutes. Turn onto a wire rack. Serve warm with plenty of butter.