Gluten Free Cornbread Muffins
You aren't missing a thing with these sweet and moist Gluten Free Cornbread Muffins that are super easy to make and enjoy with any meal!
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Ingredients
- 2 eggs (sub 2 Vegan Eggs if needed)
- 1 cup milk (dairy free milk subs will work)
- ⅓ cup vegetable oil
- 1 ¼ cup Gluten Free Flour Blend with xanthan gum (I use Bob’s Red Mill 1 for 1 gluten free flour blend)
- ½ cup Gluten Free fine or medium ground Cornmeal (I use Bob's Red Mill )
- ½ cup Gluten Free Corn Flour (*not corn starch, I use Bob's Red Mill)
- ⅓ cup sugar
- 2 tsp baking powder
- 1 tsp Salt
Instructions
- Preheat oven to 350 degrees. Line your muffin tin with cupcake liners.
- In a large bowl, add all dry ingredients and give a quick stir to combine them. Add all wet ingredients and stir until well combined
- Scoop into lined muffin tins. Bake for 20-25 mins.
- They will be slightly browned on top & puffed up. Be careful not to over bake, as gluten free baked goods will get dry & crumbly when over baked. Let them cool for at least 10 minutes before taking the liner off otherwise it may stick to the liner or fall apart.
Notes
*I use a mix of corn flour and fine or medium grind cornmeal to get a softer texture. You can use all cornmeal, it will just have more of a grainy crunch to it. Entirely up to your preference!
Nutrition
Calories: 182kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 6gTrans Fat: 1gCholesterol: 29mgSodium: 284mgPotassium: 71mgFiber: 2gSugar: 7gVitamin A: 73IUCalcium: 82mgIron: 1mg
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