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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Servings: 12 muffins
Calories: 182kcal
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 teaspoon baking powder
- 1 teaspoon 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
Nutrition Facts
Gluten Free Cornbread Muffins
Amount per Serving
Calories
182
% Daily Value*
Fat
8
g
12
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Cholesterol
29
mg
10
%
Sodium
284
mg
12
%
Potassium
71
mg
2
%
Carbohydrates
24
g
8
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
73
IU
1
%
Calcium
82
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.