Friday 17 June 2011

Cornbread Muffins

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)
Ingredients

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
2 eggs
1/2 tsp salt

Directions

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.

before baking

after baking


Variations
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.

10 comments:

  1. That's the ultimate compliment. If gluten-eaters are happy, it's a good recipe. I've stopped telling people that it's gluten-free. It's just a good recipe. :)

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  2. interesting post dear blogger

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  3. I've got some chestnut flour looking for a recipe; do you have any suggestions as to its usage?

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    1. I actually have never used chestnut flour but have seen some recipes with it. I'm sure you could find lots by searching for gf recipes with chestnut flour on google. Sorry I can't be of more help!

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  4. I just made these muffins and substituted the sugar for maple syrup and stevia and added blueberries. They turned out great! Check them out on my blog! http://ibschef.blogspot.ca/2013/07/blueberry-rice-and-corn-flour-muffins.html

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    1. Those look great! Maple syrup would be delicious... I will have to give them a try. Thanks for sharing!

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  5. can I just totally omit the corn flour and just use the white rice flour or replace it with an additional 1/2 cup of the cornmeal?

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    Replies
    1. You could try replacing all the flour with a flour blend like my all-purpose flour blend (look on flour blends tab). If you use only rice flour you will probably end up with a fairly dry and crumbly muffin.

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