Gluten Free Sweet Corn Bread Muffins

READY IN: 43mins
Recipe by Latin Chef;-)

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. ;-)

Top Review by Redhott549

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.

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.

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