Best 4 Gluten Free Cornmeal Muffins Recipes
Indulge in the delightful world of cornmeal muffins, a delectable treat that is not only scrumptious but also gluten-free. These muffins are a perfect blend of flavors and textures, featuring a moist and tender crumb enveloped in a crispy golden crust. With a variety of recipes to choose from, you can create cornmeal muffins that cater to your unique preferences. Whether you prefer a classic sweet muffin, a savory muffin bursting with herbs and cheese, or a muffin with a hint of spice, there's a recipe here that will tantalize your taste buds. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making these cornmeal muffins an irresistible treat for any occasion. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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 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.
GLUTEN-FREE CORNMEAL MOLASSES MUFFINS
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt 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, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
- 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 179, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 13 grams, TransFat 0 grams
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
Tips:
- Use a Gluten-Free Cornmeal Mix: For the best results, use a gluten-free cornmeal mix that is specifically designed for baking. This will ensure that your muffins are light and fluffy, and not dense and crumbly.
- Measure Your Ingredients Carefully: When baking, it is important to measure your ingredients carefully. This will help to ensure that your muffins turn out perfectly. If you don't have a kitchen scale, use measuring cups and level them off with a knife.
- Don't Overmix the Batter: Overmixing the batter can result in tough, dense muffins. Mix the batter just until the ingredients are combined. If you overmix the batter, your muffins will be more likely to be dry and crumbly.
- Bake the Muffins at a High Temperature: Baking the muffins at a high temperature will help to create a crispy crust and a fluffy interior. Bake the muffins at 400 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the Muffins Cool Completely Before Serving: Once the muffins are baked, let them cool completely before serving. This will help to prevent them from falling apart.
Conclusion:
These gluten-free cornmeal muffins are a delicious and easy-to-make breakfast or snack. They are perfect for people with celiac disease or gluten intolerance, and they are also a good option for people who are looking for a healthier alternative to traditional muffins. With their crispy crust and fluffy interior, these muffins are sure to be a hit with everyone who tries them.
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