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. ;-)

Skip to Next Recipe

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.