Ingredients for Gluten Free Cornmeal Muffins
- 1 cup gluten-free cornmeal
- 1 cup milk
- Gluten Free Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- Guar Gum
- 1 large egg
- Cooking Oil
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How to Make Gluten Free Cornmeal Muffins
- In a microwave-safe bowl, combine 1 cup gluten-free cornmeal and 1 cup milk. Microwave on high for 1 minute, then let stand for 5 minutes to soften the cornmeal.
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper baking cups and lightly grease with cooking spray.
- In a separate large bowl, whisk together 1 ½ cups gluten-free all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon of your favorite spice (cinnamon, nutmeg, or pumpkin spice are great options).
- In a medium bowl, whisk together 1 large egg and ¼ cup vegetable oil.
- Add the wet ingredients (egg and oil mixture) to the softened cornmeal mixture. Stir gently to combine.
- Gradually add the wet ingredients to the dry ingredients, mixing gently with a fork until just combined. Do not overmix.
- Fill each muffin cup about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
33g
Fat
6g
Carbs
5g
