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Corn Muffins (Gluten-Free)

This recipe comes to us from Elizabeth Griffith.

Makes 11 muffins

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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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