Gluten Free Corn Muffins
This simple gluten free corn muffin recipe makes a sweet, easy breakfast or even serve it as a side with chili or your favorite barbecue.
Servings: 1 dozen muffins
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Ingredients
- 1 1/4 cups All-Purpose Gluten Free Flour
- 1 teaspoon Xanthan Gum omit if your flour blend contains it
- 3/4 cup Fine Corn Meal
- 1/2 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1 cup Unsweetened Coconut Milk Or dairy milk
- 1/3 cup Avocado Oil Or vegetable oil
- 2 large Eggs Room temperature
Instructions
- Preheat oven to 350°F and line a muffin tin with 12 paper liners.
- In a large bowl, whisk together the gluten free flour, xanthan gum, corn meal, sugar, baking powder, and sea salt.
- In a medium bowl, whisk together the milk, oil, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
- Transfer the batter to the prepared muffin tin, dividing it equally between the 12 cups.
- Bake for 20-25 minutes (see notes for baking time). Cool in the pan for 5 minutes before removing and cooling on a wire rack.
Notes
- Baking time will vary depending on the oven and the flour you use. Check for doneness after 20 minutes and then check after another 2 minutes. Muffins are done when a toothpick comes out clean or with moist crumbs.
- These muffins freeze well. Defrost at room temperature.
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Nutrition Information
Serving: 1g | Calories: 188kcal
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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