CORN MUFFINS GLUTEN FREE RECIPES
GLUTEN FREE CORNBREAD MUFFINS RECIPE - FOOD.COM
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
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
GLUTEN-FREE CORN MUFFINS - GLUTEN-FREE BAKING
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
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.
More about "corn muffins gluten free recipes"
GLUTEN-FREE CORNMEAL MUFFINS RECIPE: HOW TO MAKE IT
Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 169 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 169 calories per serving
- In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.
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GLUTEN-FREE CORNMEAL MUFFINS RECIPE: HOW TO MAKE IT
Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 169 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 169 calories per serving
- In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.
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Reviews 5
Total Time 0 minutes
Category Muffin, Cheese, Corn, Chile, Vegetable, Vegetable, Dairy, Breakfast and Brunch
Calories 150 calories per serving
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You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.
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Reviews 4.5
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- Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.
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GLUTEN-FREE BLUEBERRY CORN MUFFINS RECIPE | EPICURIOUS
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From epicurious.com
Reviews 3.0
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Reviews 3.0
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