Gluten Free Cornbread Muffins Recipes

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GLUTEN FREE BUTTERMILK CORNBREAD MUFFINS FROM THE BAKING BEAUTIE



Gluten Free Buttermilk Cornbread Muffins from the Baking Beautie image

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.

Provided by The Frugal Cheflady

Categories     Quick Breads

Time 25m

Yield 12 muffins, 8 wedges, 8-12 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
2/3 cup white sugar (or less if you like)
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (if your flour blend does not already contain it)
1/2 teaspoon salt

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, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.2, Sodium 380.7, Carbohydrate 30, Fiber 1.1, Sugar 18.3, Protein 3.9

GLUTEN FREE CORNBREAD MUFFINS



Gluten Free Cornbread Muffins image

Tender gluten free cornbread muffins loaded with wholesome ingredients for a dairy free side. Corn kernels and honey add texture and flavor to these cakes.

Provided by Jessica Gavin

Categories     Side

Time 30m

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup gluten-free flour
1 tablespoon baking powder
½ cup coconut sugar
1 teaspoon kosher salt
1 cup milk (almond, soy or cashew)
2 large eggs
4 tablespoons coconut oil (melted)
½ cup honey
¾ cup yellow corn kernels (cooked )

Steps:

  • Preheat oven to 400°F (204ºC).
  • In a large bowl whisk together cornmeal, flour, baking powder, sugar, and salt.
  • In a medium-sized bowl, whisk together the milk, eggs, coconut oil and honey.
  • Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn.
  • Lightly spray the muffin tins with nonstick cooking spray. Skip this step if using paper liners. Fill the muffin tins ⅔ full with the batter, about ⅓ cup per tin.
  • Place the muffin tin on a sheet pan and bake in the center rack of the oven.
  • Bake for 13 to 15 minutes, until golden and toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in the pan, and then transfer to a cooling rack.
  • Do not leave the muffins in the tin longer than 5 minutes otherwise, they'll become soggy as they cool.

Nutrition Facts : Calories 192 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 344 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 1.3 g, ServingSize 1 serving

GLUTEN-FREE CORNMEAL MUFFINS



Gluten-Free Cornmeal Muffins image

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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

3/4 cup fat-free milk
1/4 cup honey
2 tablespoons canola oil
1 large egg, room temperature
1 large egg white
1-1/2 cups cornmeal
1/2 cup amaranth flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup frozen corn, thawed
3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

Steps:

  • 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.

Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

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