Blue corn muffins (gluten free)
Cupcakes and muffins
I've been experimenting with gluten free baking a lot this year having a friend with Celiac's and trying to cut down on my own intake in general. I prefer DIY rather than mixes and have no interest in stocking up a bunch of starches and gums. The problem is often that your GF goods are either very dense or they don't bind well (no gluten!) and fall apart. I've been really pleased with how well coconut flour and chia seeds resolve the problem as the coconut likes to suck up moisture and the chia forms a healthy "glue" of sorts. <br />Using Merrill's Corn Muffin recipe (https://food52.com/recipes/32796-corn-muffins) as a foundation I tweaked things a bit using the blue cornmeal I had on hand and adding in the zest of a Citron that a sweet lady at the farmer's market talked me into. <br />Comments on Merrill's recipe indicate 1 tbsp of baking powder would work in place of the soda/tartar, and for those not avoiding sugars, a natural sweetener such as honey/agave would work well if you cut back on the yogurt by a few tbsp's.
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