Corn Muffins, gluten- and dairy-free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
1.5 cups PLAIN white cornmeal.5 cup white rice flour2 tsp baking powder.5 tsp baking soda.4 tsp table or sea salt2 whole large eggs2/3 cup rice milk2 tbsp canola oilcanola oil cooking spray or paper muffin cup liners
Mix all dry items together in a large mixing bowl. Add eggs, oil, and milk and mix well again. Spoon into greased or muffin-cup lined muffin tin and bake for 15-18 minutes at 400 degrees. Makes 11 generous or 12 average muffins.
Note: If using paper liners, allow muffins to cool completely before removing liners. Otherwise, the bottom crust will peel off with the liner.
Number of Servings: 11
Recipe submitted by SparkPeople user BEE-JR.
Note: If using paper liners, allow muffins to cool completely before removing liners. Otherwise, the bottom crust will peel off with the liner.
Number of Servings: 11
Recipe submitted by SparkPeople user BEE-JR.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 4.3 g
- Cholesterol: 39.0 mg
- Sodium: 255.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.4 g
- Protein: 3.0 g
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