Gluten Free Corn Muffins
I used to LOVE to bake! But having so many health problems and dietary restrictions I had to make some changes in my nutrition. It took me a while to figure it out but I’m really getting the hang of gluten-free baking!
This weekend I made these gluten free corn muffins to serve with my husbands honey-orange-vanilla-cardamum compound butter. (That’s just one of the flavored butters he’s developing that will be in grocery stores soon!)
Some cornbread recipes are really dry and bland. They’re made to sop up chili or soup and they work fine in that situation.
But I like a moist and sweet cornbread! A soft middle and crispy edge with the amazing flavored butter! When you can’t eat wheat, corn is a great substitute and it’s so nice to have an option for a sweet muffin recipe.
This recipe was so good for a weekend breakfast with my morning coffee. Hope you enjoy!
Gluten Free Corn Muffins
Ingredients
- 1 1/2 Tbsp Apple Cider Vinegar
- 1 3/4 Cups Whole Milk
- 3 Eggs
- 1/3 Cup Coconut Oil, melted
- 1 1/2 Cups Gluten Free AP Flour
- 1 1/2 Cups Cornmeal
- 1/4 Cup Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 3/4 tsp Salt
Instructions
- In a medium sized mixing bowl, add the milk and apple cider vinegar. Whisk, and set aside for 5 minutes.
- Preheat oven to 375F, prep a standard size muffin tin with paper or silicone liners.
- Add the eggs and coconut oil to the milk and vinegar mixture. Whisk until the ingredients are fully incorporated.
- Combine the dry ingredients in a large mixing bowl. Make a well in the middle of the dry ingredients and pout in the wet ingredients. Fold all ingredients together until fully incorporated, do not over mix.
- Fill each muffin paper to the top with batter. This will create a beautiful "muffin top" shape as they bake.
- Bake muffins for 25 to 30 minutes.