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
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Ana And Daria
[email protected]These muffins were easy to make and they tasted great! I liked the combination of cornmeal and molasses. I'll definitely be making them again.
bacon destroyer
[email protected]I'm not a big fan of cornmeal, but I decided to give these muffins a try anyway. I'm glad I did! They were surprisingly delicious. The cornmeal gave them a nice texture and the molasses added a lovely sweetness. I'll definitely be making these again.
Michele Cooper
[email protected]These muffins were a disappointment. They were dense and dry, and the flavor was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Fabian Brian
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they taste delicious. I love that they're gluten-free too, so I can enjoy them without feeling guilty.
Michelle Temmer
[email protected]I made these muffins for my family and they were a big hit! Even my kids, who are picky eaters, loved them. I'll definitely be making them again.
Athapaththu Mudiyanse
[email protected]I'm always looking for new gluten-free recipes, and these muffins definitely fit the bill. They're easy to make and they taste great. I'll definitely be making them again.
Riaz Qari
[email protected]These muffins were a bit dry for my taste, but the flavor was good. I think I'll try adding some extra oil or butter next time.
Ariel
[email protected]I'm not gluten-free, but I made these muffins for a friend who is. She loved them! I thought they were pretty good too. They're not as light and fluffy as regular muffins, but they have a nice dense texture and a great flavor.
Lesego Shaun
[email protected]I love these muffins! They are so easy to make and they taste great. I usually add some chopped walnuts or raisins to them for a little extra flavor.
Donnell Mhungira
[email protected]These muffins were a hit at my gluten-free breakfast party! They were moist and flavorful, and the molasses gave them a lovely sweetness. I'll definitely be making these again.