ARE CORN MUFFINS GLUTEN FREE RECIPES

GLUTEN-FREE CORN MUFFINS - GLUTEN-FREE BAKING

Gluten-Free Corn Muffins - Gluten-Free Baking image

Gluten-Free Corn Muffins. These bakery-style corn muffins are sweet and tender. A combination of corn flour and cornmeal adds the perfect amount of flavor and crunch to these easy-to-make muffins.

Provided by Elizabeth

Yield 12

Number Of Ingredients 10

Ingredients

nonstick cooking spray or paper muffin liners
1 cup gluten-free all-purpose flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour) ((5 ounces; 140 grams))
3/4 cup gluten-free corn flour, see note ((3 1/4 ounces; 90 grams))
2/3 cup granulated sugar ((5 ounces; 140 grams))
1/3 cup medium ground cornmeal ((2 ounces; 56 grams))
1 1/4 teaspoons baking powder
3/4 teaspoon salt
2/3 cup water ((5 1/3 ounces; 150 grams))
1/2 cup vegetable oil ((3 1/2 ounces; 100 grams))
2 large eggs, whisked ((about 4 ounces; 113 grams))

Steps:

Preheat oven to 350 degrees F. Grease 12 standard muffin cups with nonstick cooking spray or line with paper liners.
Whisk together flour, corn flour, sugar, cornmeal, baking powder, and salt. Add water, oil, and eggs. Whisk until smooth.
Fill muffin cups about 2/3 full. Bake until muffins are golden brown and a cake tester inserted into the center comes out clean, about 18 minutes.
Allow muffins to cool in the pan for 5 minutes. Then transfer muffins to a wire rack to cool completely. Store, wrapped, on the counter for up to three days or freeze, up to three months.

GLUTEN FREE CORNBREAD MUFFINS RECIPE - FOOD.COM

Gluten Free Cornbread Muffins Recipe - Food.com image

If you like sweet, moist cornbread then this is the last recipe you'll ever need. My husband, who does not like cornbread, said "wow, this is really good" and he does not hand out comments like that often. Easy to make and super delicious! Recipe from thebakingbeauties.com You can reduce the amount of sugar if you like, and if your gluten free all purpose flour already has xanthan gum, you can omit that. You can also pour it into a greased, preheated cast iron skillet (or baking vessel of your choice) if you don't feel like making muffins. Turns out terrific, just increase the baking time.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 12 muffins, 8 wedges, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter or 1/2 cup margarine
2/3 cup white sugar (or less if you like)
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (if your flour blend does not already contain it)
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
In a microwave safe bowl, melt butter. Stir in sugar.
Add eggs and stir to combine.
Stir in buttermilk.
Add dry ingredients and stir until few lumps remain.
Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.

Nutrition Facts : Calories 251.6, FatContent 13.5, SaturatedFatContent 7.9, CholesterolContent 78.2, SodiumContent 380.7, CarbohydrateContent 30, FiberContent 1.1, SugarContent 18.3, ProteinContent 3.9

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