GLUTEN-FREE CORN-CHEDDAR MUFFINS
Rice flour, potato starch, and a little bit of tapioca starch sub in for all-purpose flour in this savory, gluten-free muffin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
- Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
- Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.
Nutrition Facts : Calories 152 g, Cholesterol 39 g, Fat 5 g, Fiber 1 g, Protein 5 g, Sodium 236 g
GLUTEN-FREE CORNMEAL MUFFINS
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
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.
GLUTEN FREE BUTTERMILK CORNBREAD MUFFINS FROM THE BAKING BEAUTIE
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
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
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GLUTEN-FREE CORN MUFFINS
From glutenfreebaking.com
5/5 (3)Estimated Reading Time 5 mins
- Preheat oven to 350 degrees F. Grease 12 standard muffin cups with nonstick cooking spray or line with paper liners.
- Whisk together flour, corn flour, sugar, cornmeal, baking powder, and salt. Add water, oil, and eggs. Whisk until smooth.
- Fill muffin cups about 2/3 full. Bake until muffins are golden brown and a cake tester inserted into the center comes out clean, about 18 minutes.
- Allow muffins to cool in the pan for 5 minutes. Then transfer muffins to a wire rack to cool completely. Store, wrapped, on the counter for up to three days or freeze, up to three months.
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4.4/5 (32)Total Time 2 hrs 32 minsServings 12Calories 212 per serving
- Combine the gluten-free flour and cornmeal in a large mixing bowl., Pour the buttermilk or cream into the bowl, and stir to evenly moisten the flours.
- Cover and let sit for 2 to 3 hours, or in the refrigerator overnight., When you're ready to bake, preheat the oven to 375°F.
- Grease the wells of a 12-cup muffin tin, or line with papers and grease the insides of the papers., Add the butter, honey, egg, baking powder, baking soda, and salt to the moistened flours and beat at high speed for 1 to 2 minutes.
- This isn't like a wheat-flour muffin, where you have to worry about them getting tough: the beating helps to develop the structure of these muffins., Scoop the batter into the wells of the prepared pan, and bake the muffins for 22 to 24 minutes, until they appear set; a toothpick inserted into the center of one of the muffins in the middle of the pan should come out clean., Remove the muffins from the oven and put the pan on a rack; transfer the muffins from the pan to a cooling rack after 5 minutes, so they don't steam.
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