Best 5 Gluten Free Cornmeal Molasses Muffins Recipes
Indulge in the delectable goodness of gluten-free cornmeal molasses muffins, a symphony of flavors and textures that will tantalize your taste buds. Crafted with a blend of cornmeal, molasses, and a touch of maple syrup, these muffins boast a moist and tender crumb, a delightful crunch from the cornmeal, and a rich, molasses-infused sweetness that lingers on the palate. Whether you're starting the day with a hearty breakfast or satisfying your sweet cravings, these muffins promise a delightful treat that caters to various dietary needs, including gluten-free, dairy-free, and egg-free options.
This recipe collection showcases a range of tantalizing variations, offering something for every palate. Classic cornmeal molasses muffins form the cornerstone of this culinary journey, while creative twists like cranberry-orange, blueberry, and chocolate chip muffins add a burst of vibrant flavors and textures. For those seeking a touch of indulgence, streusel-topped and gingerbread molasses muffins elevate the experience with their delectable crumbles and warm spices.
Each recipe is thoughtfully crafted, providing detailed instructions and precise measurements to ensure muffin-baking success. Whether you're a seasoned baker or a novice in the kitchen, these recipes guide you through the process, ensuring perfect muffins every time. So, preheat your oven, gather your ingredients, and embark on a delightful baking adventure with these gluten-free cornmeal molasses muffins.
CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
GLUTEN-FREE CORNMEAL MUFFINS
Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! -Laura Fall-Sutton, Buhl, Idaho
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
GLUTEN-FREE CORNBREAD MUFFINS
Steps:
- Preheat the oven to 375°F. Lightly coat a silicone muffin pan with nonstick cooking spray or line muffin pan with liners, then spray them with nonstick cooking spray.
- In a medium bowl, combine the cornmeal, flour blend, tapioca flour, psyllium husk, baking powder, xanthan gum, salt, and baking soda.
- In large bowl, using an electric mixer on medium speed, beat the eggs, butter, honey, molasses, and 11/2 cups of milk together until well mixed. Stir in the flour mixture just until combined. The batter should be smooth with a cake batter consistency. Add additional milk, 1 tablespoon at a time, if necessary. Pour the batter into the prepared muffin pan.
- Bake until the top is slightly golden, about 18-22 minutes. Transfer the muffins to a cooling rack to cool completely.
Nutrition Facts : Calories 278 kcal, Carbohydrate 46 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 220 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
GLUTEN-FREE CORNMEAL, FIG AND ORANGE MUFFINS
A sweet and grainy cornmeal mixture makes for a delicious muffin. Fig and orange is always a delicious combination, and both ingredients go very well with this sweet and grainy cornmeal mixture.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 11
Steps:
- Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
- Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 7 grams, TransFat 0 grams
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!
Provided by Queen Bead
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Tips:
- Use almond flour and cornstarch for a low-carb alternative: Almond flour and cornstarch can be used to create a gluten-free and low-carb version of cornmeal muffins. Simply substitute the cornmeal with an equal amount of almond flour and cornstarch.
- Add a crunchy topping for extra texture: To add a crunchy topping to your cornmeal muffins, sprinkle them with a mixture of brown sugar, granulated sugar, and melted butter before baking.
- Incorporate sweet fruits for a burst of flavor: For a sweet and fruity twist, add blueberries, raspberries, or cranberries to your cornmeal muffin batter. You can also fold in chopped apples or bananas for a moist and flavorful muffin.
- Use a combination of milks for a richer flavor: Instead of using just one type of milk, try combining different milks, such as almond milk and coconut milk, to create a richer and more flavorful muffin.
- Make mini muffins for a fun and portable snack: If you want to make smaller and more portable muffins, use a mini muffin tin instead of a regular-sized muffin tin. This will give you bite-sized muffins that are perfect for on-the-go snacking.
Conclusion:
From classic cornmeal muffins to creative variations with almond flour, cornstarch, and sweet fruits, there's a gluten-free cornmeal muffin recipe for every taste and dietary preference. By following the tips and experimenting with different ingredients, you can create delicious and satisfying cornmeal muffins that are perfect for breakfast, lunch, or a snack. So why not whip up a batch of these wholesome and versatile muffins today and enjoy the taste of comfort and nostalgia?
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