Gluten-Free Cornmeal Muffins
photo by Queen Bead
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 177.44 ml cornmeal
- 295.73 ml milk
- 236.59 ml gluten-free flour (I use Gluten-Free Flour Blend)
- 14.79 ml baking powder
- 2.46 ml salt
- 118.29 ml sugar
- 7.39 ml guar gum (or xanthan gum)
- 1 egg, slightly beaten
- 59.14 ml cooking oil
directions
- 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.
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RECIPE SUBMITTED BY
I've been experimenting with gluten free cooking since being diagnosed with Celiac Disease in 1988. My sweet tooth made me highly motivated to convert my favorite recipes.
My husband and I have been married 30 years. Our two grown children have vacated the house, which frees up more furniture for our three cats to sleep on.
At the moment I've been waiting for a double lung transplant for 2 years, 7 months. Not much energy for cooking, so fast and easy recipes are a must.
February 8, 2008
This is an update from Queen Bead's sister.
"Queen Bead" passed away peacefully, surrounded by her loving family, on February 8, 2008. A lung transplant never became available for her.
As you enjoy her recipes, please think of her courage in facing her difficulties and be thankful for your health.
Please -- sign your donor card and encourage others to do the same.