Gluten-free corn flour, biodynamic, 500g

Ingredients: biodynamic corn flour. May contain traces of soy.

Recipes. Vegetable muffins: 200 g coarsely grated zucchini, 2 eggs, 200 ml milk, 100 g grated cheese, 120 g corn flour, 50 g cornstarch, 2 tsp baking powder, 1/2 tsp salt, pepper.

Separate the egg yolks from the whites, beating the whites until stiff peaks form. Mix the milk with the egg yolks and half the cheese, then mix in the vegetables. Mix the cornmeal, cornstarch, and baking powder, add to the vegetable mixture, and stir well. Add salt and pepper. Gently fold the whipped egg whites into the batter. Divide the mixture among 12 muffin cups. Top the muffins with the remaining cheese, place in an oven preheated to 200°C, and bake for about 20 minutes.