Holiday Baking Tip: Gluten Free Cornbread Muffins
Cornbread muffins aren’t usually part of holiday baking, but I just had a craving.
My mom used to make cornbread muffins a lot when I was younger and I loved them, but after I was diagnosed with Celiac Disease she tried to make them gluten free, and they never tasted the same.
I couldn’t find my mom’s recipe, so I looked at a few over the weekend, and put this one together yesterday. It was a bit of an experiment, but they turned out pretty nice.
Gluten Free Cornbread Muffins
Yield: approx. 12 muffins
1 Cup cornmeal
1 Cup rice flour
1 tsp baking powder
1 tsp salt
½ Cup sugar
¾ Cup milk
¼ Cup canola oil
-Mix together cornmeal, rice flour, baking powder and salt
-In separate bowl cream together oil, eggs and sugar
-Mix the dry ingredients into the wet ingredients
-Stir in milk
-Mix together until the batter is smooth
-Pour into lined or greased muffin tins
-Bake at 350 for approx 25 minutes, or until a toothpick pushed into the center of a muffin comes out clean
These muffins will be drier than typical cornbread muffins, but for gluten-free they’re not bad at all.