Donna's Gluten-free Dairy-free Corn Muffins

Donna's Gluten-free Dairy-free Corn Muffins

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 181.8
  • Total Fat: 5.9 g
  • Cholesterol: 36.1 mg
  • Sodium: 397.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.3 g

View full nutritional breakdown of Donna's Gluten-free Dairy-free Corn Muffins calories by ingredient
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Gluten-free and dairy-free yet VERY moist! Gluten-free and dairy-free yet VERY moist!
Number of Servings: 12


    1 cup gluten-free all-purpose flour (I use Beth's from Gluten-free Pantry)
    1 cup white cornmeal (yellow will do)
    1/4 cup organic cane sugar
    4 teaspoons baking powder
    2 large eggs
    3 ounces plain soy yogurt
    3/4 cup of plain, unsweetened soy milk
    1/4 cup canola oil


Place 3 ounces of yogurt in a 1 cup measuring cup and add enough unsweetened, plain soy milk to measure 1 cup of liquid. Stir to make a smooth buttermilk alternative. Pour into mixing bowl and add canola oil, and beaten eggs. In a separate bowl, combine all dry ingredients. Slowly stir into the wet ingredients. Prepare baking cups with paper liners or spray oil, or can be baked in a 9-inch square pan (with increased cooking time.) Bake at 425 degrees for 18 minutes or until golden and toothpick inserted in center of muffin comes out clean. If using square pan, cornbread will need to bake about 35-45 minutes. Check often.

Number of Servings: 12

Recipe submitted by SparkPeople user AUNTEP.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I love these corn muffins. I did not expect gluten-free to be this moist and tasty. Can't keep 'em in the house! - 7/18/07

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  • I need to get the corn meal and plain yoghurt if I can't find the soy yoghurt. I'm looking forward to making the corn muffins since, I'm gluten intolerant. Thanks - 2/4/11

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  • These were very good. Anyone have any ideas on how to make them a bit fluffier and slightly sweeter? - 7/3/10

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  • they sound wonderful cant wait to taste them. - 7/5/08

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  • OGFARMER, You could always use lactose free milk and lactose free yogurt if you have a problem with lactose. Or just use regular plain yogurt (low fat of course) and skim milk if you don't have a problem with lactose. It should turn out the same.

    Can't wait to try this recipe!! - 6/20/08

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  • Fabulous. My son has celiac and this is the first recipe(cornbread) that has turned out for him. I got him to try it with chili and he loved it. I may try this to make corndogs. I feel bad when everyone has one when we are out and now he may be able to have one too! - 3/5/08

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  • Sounds good but I have a thyroid condition and can't have soy. I wish I could as I love corn meal muffins. - 11/28/07

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  • The muffins came out perfect! They're healthy, moist and delish! This recipe is a keeper! - 8/1/07

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  • I did not make this but am gluten intolerant. It sounds wonderful and I will definitely make it...Thanks for having it. - 7/28/07

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