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    You are in: Home / Recipes / Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix) Recipe
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    Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix)

    Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix). Photo by Cheeki3

    1/3 Photos of Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix)

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Lelandra's Note:

    From The Gluten-Free Gourmet

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Sift the dry ingredients together into mixing bowl. Stir in the beaten eggs, buttermilk and melted shortening.
    2. 2
      Pour into greased muffin cups. Bake in preheated 400 oven for about 25 minutes.

    Ratings & Reviews:

    • on March 21, 2010

      55

      This is exactly what I was looking for. I usually have corn flour on hand from making tamales, tortillas, and other Mexican recipes. The thought had crossed my mind to use corn flour instead of regular flour in my corn muffins, but I never tried it. This recipe gives me another use for corn flour. Sometimes I like my corn muffins a little sweeter so I added 1/3 cup of sugar instead of 1/4 cup. I might even add a 1/2 cup of sugar when I make corn muffins for bean soup. I didn't know that corn flour was gluten free, which is another good thing about this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2010

      55

      I am very new to gluten free baking but found these well received by everyone. These were baked in cast iron baking ware and developed a nice crust. There was enough batter for 8 wedges and a small cast iron skillet of cornbread. I wouldn't hesitate to make these again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2010

      55

      Very good! I modifed this to accomdate a strict diet. Used rice milk lemon juice to sub as buttermilk. Used 1 T of a dairy/soy free margerine instead of shortening. Used 1 T ground flaxseed in place of one egg (plus one actual egg). Used a combo of gluten free flours in place of cornflour (coconut flour, white rice flour, and finely ground corn meal). Used approx. 1/2 t vanilla. I used a little less sugar than called for. Baked in muffin paper tins at 350 for about 16 min. They came out perfect, still moist but not doughy. Used med. ground corn meal and it gave it a more course crumbly texture, which we like. My husband who doesn't do gluten free or dairy free said they were good and tasted just like corn bread he gets from a popular fast food chain that serves corn bread. Next time I'll try it without egg and only flax sub.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix)

    Serving Size: 1 (680 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 127.4
     
    Calories from Fat 34
    27%
    Total Fat 3.8 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 31.8 mg
    10%
    Sodium 396.5 mg
    16%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.2 g
    21%
    Protein 3.2 g
    6%

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