DO CORN MUFFINS HAVE GLUTEN RECIPES

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YELLOW CORN MUFFINS - GLUTEN FREE (LIKE JIFFY CORNBREAD ...



Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread ... image

Make and share this Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix) recipe from Food.com.

Total Time 25 minutes

Prep Time 0S

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 9

1 cup yellow cornmeal (make sure it is gluten free)
1 cup cornflour (masa harina)
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 cup buttermilk
2 tablespoons shortening, melted

Steps:

  • Sift the dry ingredients together into mixing bowl. Stir in the beaten eggs, buttermilk and melted shortening.
  • Pour into greased muffin cups. Bake in preheated 400 oven for about 25 minutes.

Nutrition Facts : Calories 127.5, FatContent 3.9, SaturatedFatContent 1, CholesterolContent 31.8, SodiumContent 396.5, CarbohydrateContent 20.7, FiberContent 1.5, SugarContent 5.3, ProteinContent 3.2

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

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. 

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