Gluten Free Cornmeal Molasses Muffins Recipes

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.

GLUTEN-FREE CORNMEAL, FIG AND ORANGE MUFFINS

Steps:

• Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
• Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda 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, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
• 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.

GLUTEN-FREE CORNMEAL MUFFINS

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.

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.

GLUTEN-FREE CORNBREAD MUFFINS

Steps:

• Preheat the oven to 375°F. Lightly coat a silicone muffin pan with nonstick cooking spray or line muffin pan with liners, then spray them with nonstick cooking spray.
• In a medium bowl, combine the cornmeal, flour blend, tapioca flour, psyllium husk, baking powder, xanthan gum, salt, and baking soda.
• In large bowl, using an electric mixer on medium speed, beat the eggs, butter, honey, molasses, and 11/2 cups of milk together until well mixed. Stir in the flour mixture just until combined. The batter should be smooth with a cake batter consistency. Add additional milk, 1 tablespoon at a time, if necessary. Pour the batter into the prepared muffin pan.
• Bake until the top is slightly golden, about 18-22 minutes. Transfer the muffins to a cooling rack to cool completely.

CORN AND MOLASSES MUFFINS

Steps:

• Preheat the oven 375°F Lightly grease 12 muffin cups.
• Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
• In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
• Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.