Corn Bread Muffins Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup of egg substitute1 tablespoon of raw sugar or honey2 cups of yellow cornmeal1 1/2 cups of buttermilk (preferably fat-free)1/2 teaspoon of kosher salt1 teaspoon of baking powder1/4 of a small onion finely grated3 tablespoons of canola oil
Preheat oven to 350.
Prepare 12 muffin tins
with paper liners and spray with cooking spray to prevent sticking.
Place cornmeal, baking powder, salt and sugar in a medium bowl. Mix until combined.
Add butter milk and egg substitute .
Whisk until Incorporated however be careful not to overmix.
Fold in grated onion.
Using a heaping size 16 scoop to perfectly portion your muffins place into the prepared tins.
Bake for 18 to 20 minutes or until toothpick comes out clean.
Allow the muffins to cool in tin for one minute.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user NELLI013.
Prepare 12 muffin tins
with paper liners and spray with cooking spray to prevent sticking.
Place cornmeal, baking powder, salt and sugar in a medium bowl. Mix until combined.
Add butter milk and egg substitute .
Whisk until Incorporated however be careful not to overmix.
Fold in grated onion.
Using a heaping size 16 scoop to perfectly portion your muffins place into the prepared tins.
Bake for 18 to 20 minutes or until toothpick comes out clean.
Allow the muffins to cool in tin for one minute.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user NELLI013.
Nutritional Info Amount Per Serving
- Calories: 106.8
- Total Fat: 2.4 g
- Cholesterol: 1.2 mg
- Sodium: 146.5 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.5 g
- Protein: 3.2 g
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