Okay, so, my life is complicated. Yes, I’m a writer and yes, I do martial arts. I have also been a diet-controlled diabetic for eight years and I eat gluten free due to sensitivities. The first two (plus a full time job and being a mom) make managing the latter two (time? What is this time thing you speak of?) very difficult. But I’m trying to be better about it and search out recipes that I can make ahead and just pull out of the freezer when I need them.
Recently our CSA has been overabundant with summer sweet corn. We froze some uncooked. We cooked a ton but haven’t gotten to eat it. So I was left staring at four ears of grilled corn and needed something to do. I searched for recipes for gluten free cornbread muffins that included corn kernels. I shouldn’t have been surprised to find myself at Gluten Free on a Shoestring, which has been one of my favorite sites since discovering her cookbook for baking bread shortly after it came out.
I found the recipe Late Summer Corn Muffins, which was almost perfect. The thing is, I really trust Nicole. Between her and America’s Test Kitchen, I find a lot of the recipes that I adapt. And yes… adapt. Because the problem is that not only am I gluten free, I have to pay strict attention to sugar and carb content. I’m not super low-carb. I eat between 21g and 28g of carbs per meal, but I need very little sugar (like 4g or less) in that content. So 1/3 cup of sugar in the whole recipe was a bit much.
On the other hand, I’m always willing to take a chance on an adaptation, and I happen to prefer less sweet cornbread AND I knew the grilled corn would add the taste of sweetness without being real sugary. So I leapt in and cut the sugar to 2T sugar and 1T Splenda. I used the corn kernels cut from two ears of grilled corn (the ears were big so that gave me more than the 1 1/3 cups required). And I baked.
Look at that muffin. Isn’t it gorgeous? And that’s after freezing, because I forgot to take pictures last night, and I’m too impatient until I wait to make a second batch today. Which I will be doing because I had four ears of corn and only needed two for the batch thus… I have to make another batch! Plenty of muffins in my freezer to eat with salad for lunch, or with chili for dinner, or maybe just for a quick breakfast on the run when I don’t have time to make my favorite oatmeal.
Because these muffins are worth it. They are dense, but not dry. They are super flavorful and just the right amount of sweet for me. They are something I want to be able to pull out of my freezer and enjoy any time I want. So good!
Later today I’m going to be trying her Gluten Free Vanilla Bean Ricotta Pancakes (pancakes for lunch!). Sort of. I mean, I don’t have a vanilla bean available. And I happen to love the taste of almond with ricotta. And I really like cinnamon in my pancakes. And well, sugar again. So yes, there will be some adaptation going on. But I trust her to give me the best base, and I’m going to enjoy the hell out of these.
Hope y’all don’t mind if I talk about food while I’m working my brain around writing so I can talk about writing again. I promise, I’m still me, I’m still working in the background, and I still love to talk about anything you want me to talk about. I just have to be ME and not just writer!me here, I think. Then you’ll hear from me more often because I love to work stuff out in an out loud kind of way.