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Updated February 13, 2019.
Cornmeal is an amazingly grain, especially when baked into scrumptious and satisfying
Sweet Gluten Free Cornbread Muffins!
Of great historic significance, cornmeal sustained generations of American emigrants and remains a mainstay of Southwestern and Southern cuisine.
Woefully deficient in tryptophan, many a southerner whose diet was cornmeal based, perished from Pellagra, a Niacin deficiency.
Niacin is a B vitamin, important brain food necessary for a sunny disposition and a well-adjusted personality.
You might call it a “high morale” vitamin. It’s also important for proper digestion.
Miraculously, Niacin is produced in the body from the amino acid tryptophan when complete proteins and other B vitamins are in abundance in the same meal.
While we cannot add tryptophan as an ingredient to our recipe, we enriched it with a combination of nutritional yeast for Niacin, other B vitamins and more protein.
Going further, we upped the protein, calcium and iron content of our recipe with the milk from
Gluten-free Creamed Corn.
Consider an optional bit of blackstrap molasses to add even more iron.
We threw in an extra egg for more protein, too.
These nutritious additions enhance taste and texture, making sweet cornbread muffins melt-in-your-mouth must-haves!
Make them even better by adding a pat of
Cinnamon Honey Butter on top! Mm-mm!
Sweet Gluten Free Cornbread Muffins
Sweet Gluten Free Cornbread Muffins taste oh so good when you can't tell the difference between them and their wheat-based cousins? Because, they are made with high quality ingredients. One bite and you're hooked for life! Prep Time:
Yield: 12 muffins
1 1/2 cups Whole Grain Gluten Free Flour Blend
2/3 cup granulated white sugar
1/2 cup gluten-free corn meal
1 tablespoon Homemade Gluten-free Baking Powder
1 teaspoon nutritional yeast (optional)
1/2 teaspoon salt
1 recipe gluten-free creamed corn (or 1-15 ounce can gluten-free creamed corn)
2 large eggs, beaten (or equivalent egg replacer)
1/3 cup oil
1 tablespoon blackstrap molasses (optional)
3 tablespoons butter, melted
1. Preheat oven to 350°F
2. Spray a 12-cup standard muffin pan with non-stick cooking spray.
3. In a medium mixing bowl, stir together the dry ingredients, flour, sugar, cornmeal, baking powder, and salt.
4. In a large mixing bowl, blend together the dry ingredients, creamed corn, eggs, oil and butter.
5. Add flour mixture to the wet ingredients.
6. Stir just until blended.
7. Pour the batter into the prepared muffin cups, filling 2/3 full.
8. Bake for 18 to 20 minutes or until wooden pick inserted in the center comes out clean.
9. Cool in pan on a cookie rack for 10 minutes.
10. Remove muffins and cool on cookie rack.
Note: use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools .
375 ml Whole Grain Gluten Free Flour Blend 170 ml granulated white sugar 125 ml gluten-free cornmeal 15 ml Homemade Gluten-free Baking Powder 5 ml brewer’s yeast (optional) 2.5 ml teaspoon salt 1 recipe Gluten Free Creamed Corn (or 1-425 grams can gluten-free creamed corn) 2 large eggs, beaten (or equivalent egg replacer) 85 ml cup oil 15 ml blackstrap molasses (optional) 45 ml butter, melted
Preheat oven to 180°C, Gas Mark 4. Spray a standard 12-cup muffin tin with non-stick cooking spray. In a medium mixing bowl, stir together the dry ingredients, flour, sugar, cornmeal, baking powder, and salt. In a large mixing bowl, blend together the dry ingredients, creamed corn, eggs, oil and butter. Add flour mixture to the wet ingredients. Stir just until blended. Pour the batter into the prepared muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove muffins and cool on wire rack.
Gluten Free Bread Recipes
Gluten Free Corn Bread