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    Scott Adams

    Corn Muffins (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Elizabeth Griffith.



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    Makes 11 muffins

    Soak 1 cup of coarse cornmeal (polenta) in 1 cup cranberry cocktail and a good splash of gluten-free vanilla and 6 tablespoons water
    sift together
    ½ cup of the gluten-free mix above
    ½ teaspoon baking soda
    1 teaspoon baking powder
    2 tablespoons of Just Whites (dried egg white about 3 whites worth)

    Combine wet and dry, spoon into heated muffin tins. Bake at 400 degrees for 20 minutes in greased muffin tins.

    I estimated these at about one hundred calories and two and a half grams of protein per muffin.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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