Gluten Free Sweet Corn Bread Muffins

Total Time
43mins
Prep
15 mins
Cook
28 mins

These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
  2. Combine dry ingredients.
  3. Slowly mix in milk, melted butter, vanilla, and already beaten egg.
  4. Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
Most Helpful

5 5

Finally a gluten free corn bread recipe that makes moist muffins. These muffins are really good! I used 2% milk instead of the soymilk. This recipe makes 24 mini muffins and I baked them for 12-15 minutes (depending on your oven). Next time I will add some cheddar cheese and a 1/2-1 can of green chiles.

5 5

Delicious! I was skeptical since many other recipes were too dry; but, this is terrific! I might not add as much sugar. My finicky husband has a sweet tooth so he loved them! Rare occasion.

5 5

I need more stars! These muffins are AMAZING! They are gone in a heart beat both by those gluten intolerant and those not. I never make less than double and when company's coming, I have to triple the recipe to keep 'em happy! Thank you so much for posting this incredible recipe!