Gluten-Free Corn Muffins

“This is my husband’s favorite gluten-free recipe of mine. He does not have to eat gluten-free and he tells me he can not tell the difference between my gluten-free version and my regular wheat based version.” – Calla Ferre

Gluten-Free Corn Muffins

Course: Quick Breads

Ingredients

  • 2 Cups Calla’s Gluten-Free Flour Blend
  • 1 1/2 Teaspoon Xanthan Gum
  • 1 1/2 Cups Gluten-Free Cornmeal
  • 3/4 Cup Sugar
  • 1/4 Cup Powdered Buttermilk Optional, See Note
  • 2 Teaspoons Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 2 Teaspoons Salt
  • 2 Cups minus 2 Tablespoons Milk
  • 2 Tablespoons Vinegar
  • 2 Eggs Unbeaten
  • 1/3 Cup Butter Melted
  • 1/3 Cup Vegetable or Canola Oil

Instructions

  • Mix dry ingredients together with a wire whisk so that they are well combined. Add remaining ingredients. Beat together until smooth.
  • This recipe works best cooked as muffins, rather than as corn bread. Though it can be baked in two 8 x 8 pans; it does not rise as well this way.
  • Bake in greased muffin tins at 420 degrees for 11-13 minutes. Makes 2 dozen muffins. Equally good when half-rule is made.

Notes

This recipe was made with Saco Pantry Cultured Buttermilk Blend, which can be found in the baking aisle. Use it dry; do not add additional water. This is optional, but it does improve the texture.

2020 Adapted Recipe – Calla Ferre – From Corn Bread Recipe

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