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Gluten Free Corn Muffins Photo

Gluten Free Corn Muffins Recipe

Sharon L.
Gluten Free Corn Muffins are great for breakfast, a dinner side, or toasted on a buttered griddle. Fabulous!
4 from 13 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Gluten Free
Servings 12 1 muffin
Calories 189 kcal

Ingredients
  

  • 1 1/4 cups All-Purpose Gluten Free Flour
  • 1 teaspoon Xanthan Gum
  • 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 Egg 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.

Nutrition

Calories: 189kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 20mgSugar: 9g
Keyword Baked, Baking, Breakfasts, Corn, Family Meals and Snacks, Gluten Free, Gluten Free Baking, Muffins, Side Dishes, Snacks
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