Recipe: Pear-Corn Flour Muffins

By Regina Charboneau

Here is my recipe, with corn flour, eggs, corn oil, vanilla, natural sugar, and pears. This would also work for many people who cannot eat gluten.

Makes 12 muffins

    • 3 eggs
    • 1/4 pound Mazola Margarine (made from corn oil)
    • 1/2 cup natural sugar
    • 1 ½ cups of corn flour
    • 1 cup diced pears
    • if allergies allow, 1 teaspoon of cinnamon and top muffins with cinnamon sugar before baking

Separate eggs. In mixer, add Mazola margarine and sugar—cream together. Add one egg yolk at time and mix until smooth. Add diced pears, then add corn flour. Whip egg whites until stiff but not dry. Fold whipped egg whites into mixture. Grease muffin tins with 100 percent corn oil. Fill muffin tins ¾ full. Bake at 350 degrees for 20 to 25 minutes.

To read Regina's article about cooking for people with food allergies, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2011/01/recipe-pear-corn-flour-muffins/70362/