Gluten Free Cornmeal Molasses Muffins Recipes

GLUTEN-FREE CORNMEAL MUFFINS

Steps:

• Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
• Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
• Combine remaining dry ingredients in a separate bowl.
• Add egg and oil to cornmeal mixture.
• Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
• Fill cups 2/3 full, and bake for 20 - 25 minutes.

CORNMEAL-MOLASSES MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
• 2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
• 3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
• 4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
• 5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
• 6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.

GLUTEN-FREE CORNMEAL MOLASSES MUFFINS

Steps:

• Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
• In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.