Gluten Free Corn Muffins Recipe ~ Noreen's Kitchen

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used to maintain moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

gluten-free flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour (not gluten-free)

Oat flour is a healthier option but not gluten-free.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie sweetener.

In a bowl, add 2/3 cup of granulated sugar and 1 stick (1/2 cup) of melted butter, stir to combine.

Let the melted butter cool slightly before adding 2 eggs, then stir to break up the yolks and mix well.

Add 1 cup of buttermilk to the mixture and stir to combine.

Add 1 teaspoon each of baking powder, salt, and xanthan gum to the bowl and mix well.

Incorporate 1 cup of gluten-free flour blend and 1 cup of cornmeal into the mixture, stirring until everything is well combined.

Spray a muffin tin with cooking oil spray and scoop the batter into the tin, filling each cup.

Bake in a preheated oven at 375°F for about 20 to 25 minutes, or until the muffins bounce back when pressed on top.

Remove the muffins from the oven and let them cool in the pan before transferring them to a counter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens