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| 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.
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. :)
ReplyDeleteVery True Heather!
ReplyDeleteinteresting post dear blogger
ReplyDeleteAmazing!!!
ReplyDeleteI've got some chestnut flour looking for a recipe; do you have any suggestions as to its usage?
ReplyDeleteI 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!
DeleteI 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
ReplyDeleteThose look great! Maple syrup would be delicious... I will have to give them a try. Thanks for sharing!
Deletecan 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?
ReplyDeleteYou 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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