Donna's Gluten-free Dairy-free Corn Muffins
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
Introduction
Gluten-free and dairy-free yet VERY moist! Gluten-free and dairy-free yet VERY moist!Number of Servings: 12
Ingredients
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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
Directions
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.
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTEP.
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