Gluten & Dairy Free Sweetcorn & Chilli Muffins

Since cutting out gluten at the beginning of the year, I’ve tried countless shop-bought gluten free breads/wraps/rolls etc. Some are better than others but gluten free bread tends to be dry and tasteless so Ive tended to avoid it all together. Until…my Mum and I made these beauties! These aren’t technically bread but they are the closest thing I’ve found to bread that tastes as good if not better! These sweetcorn and chilli muffins are moist, doughy, light and incredibly tasty. They’d go brilliantly with a bowl of soup or simply on their own with some relish or hummus

Recipe: adapted Waitrose Sweetcorn chilli muffins with avocado relish

Makes: 6 muffins

Ingredients
2 frozen sweetcorn cobs,
4 spring onions, chopped
1 red chilli, deseeded and finely chopped
1 free range egg
4 tbsp unsweetened almond milk
70g melted dairy free butter or coconut oil
150g gluten free self-raising flour (I use Doves Farm)
1 tsp English mustard
1 tbsp mixed seeds

Instructions

Preheat your oven to mark 5. Cook the sweetcorn cobs in boiling water for 7 minutes until tender and drain.

Run a knife down each side of the cobs to remove the kernels. Put the kernels in your food processor with half the spring onion and the chilli. Process until well mixed, then add the egg, almond milk and melted dairy free butter and process again.

Add in the flour, mustard and some seasoning. Pulse to form a thick batter.

Divide the mixture between 6 large muffin cases or arranged in a greased muffin tin. Scatter with the seeds and bake for 30-35 minutes until well risen and golden.

Serve warm with some guacamole, hummus or simply some dairy free butter