Gluten Free Sweet Corn Bread Muffins

Latin Chef;-)'s Note:

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. ;-)

• Total Time: 43 mins
• Prep Time: 15 mins
• Cook Time: 28 mins

Ingredients:

Serves: 6-8

Yield: 2.0 mini lo ...

• ½ cup cornmeal
• ½ cup sugar
• 6 tablespoons rice flour
• 1 ½ tablespoons tapioca flour
• 1 tablespoon cornstarch
• ¼ teaspoon xanthan gum
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup soymilk
• 4 tablespoons butter , melted
• ½ teaspoon vanilla
• 1 large egg

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.

Reviews

[viedvacker]

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!

[Sunshine_Trish]

Thank you :) These are very delicious! Everyone thoroughly enjoyed them! Even those who are not Celiac liked these more than the ordinary corn muffin! I have made many batches of these as mini-miffins & they are perfect every time. I cannot have soy, so I use regular milk in place of the soy milk. I think I might try them with buttermilk next time to see how that goes. Thanks again for a terrific Gluten Free recipe

[Tara AKA Mommy]

This is a wonderful corn bread recipe! It is the best gluten free corn bread I have had. I used skim milk because I didn't have soy milk.