Gluten-Free Cornmeal Muffins

"This is my adaptation of the recipe on the package of the brand of cornmeal I use. A family favorite that disappears quickly!"
 
Gluten-Free Cornmeal Muffins created by Queen Bead
Ready In:
35mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
  • Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
  • Combine remaining dry ingredients in a separate bowl.
  • Add egg and oil to cornmeal mixture.
  • Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
  • Fill cups 2/3 full, and bake for 20 - 25 minutes.

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  1. Itati E.
    It was a little too sweet for my taste, but the rest was fine, next time I will replace sugar with stevia and tell you how it turned out.
     
  2. lisa.conklin
    I made these as a 'cornbread' in an 8x8 pan. The mixture was VERY thick, almost too thick (perhaps that's why they are better as muffins?), but delicious. UPDATE: I made these as muffins and they are the PERFECT recipe. My new favorite. :)
     
  3. kcram
    Thank you! My DH just found out he needs to eat gluten-free and I just made these along with white chicken chili. He said these are the BEST corn muffins he's ever had, gluten-free or otherwise! I guess I'll be making these often! They were done in 15 min.
     
  4. dbodger
    I just made these using "No Egg" Orgran's egg replacer and they were great! I only baked them for 15 mins on 200C fan-forced.
     
  5. Lingering_Dream
    Hubby and I both loved these! They are easy to make, and they have a great texture. They are really good with a little butter on them, but I just like them by themselves :)
     

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