|gluten free cornbread muffins|
The only special ingredient needed in this recipe is rice flour (corn flour is optional). I always make a batch of these to go with a big pot of chili. They are easy to make and everyone loves them! Even gluten-eaters ask me for the recipe. Serve warm with butter and a little honey or jam if you like.
(makes 12 muffins)
1/3 cup sugar
1/3 cup oil
1/2 cup milk
1/2 cup cornmeal
1/2 corn flour (or substitute cornmeal for a slightly grittier texture)
1 cup white rice flour
1 Tbsp baking powder
1/2 tsp salt
Mix together all dry ingredients.
Then add wet ingredients and mix all together, making sure eggs are well beaten.
Fill paper lined (or greased) muffin tins 1/2 to 2/3 full.
Bake at 350 F for around 15 minutes.
Filling - For special occasions my mom puts a dollop of cream cheese and raspberry jam (or any type) in the middle. Just put half the batter in each muffin cup, spoon a bit of the filling in the middle, and cover with remaining batter.
Feel free to add more or less sugar depending on your taste!
Cornbread pancakes - make pancakes with the batter - you may need to thin with more milk.
Tip: If you like to make these muffins fairly often, you can do a triple or quadruple recipe of the dry ingredients and store in an airtight container. For 12 muffins, add 2 1/3 cups of the mix to the wet ingredients listed in the original recipe. For 6 muffins, use 1 heaping cup of the mix and cut the wet ingredients in half (1 egg, 1/6 cup oil (or 2 1/2-3 T), 1/4 cup milk). It helps to tape a piece of paper with the directions on to the container so you're not always searching for the recipe!
You can freeze the already made muffins, but I think they taste better fresh.