Cornmeal Muffins (Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 137.6
- Total Fat: 4.7 g
- Cholesterol: 17.3 mg
- Sodium: 255.3 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.9 g
- Protein: 2.3 g
View full nutritional breakdown of Cornmeal Muffins (Gluten Free) calories by ingredient
Introduction
Tasty muffins very good right after baking. Created by Wendy Turnbull in gems of gluten-free baking. Tasty muffins very good right after baking. Created by Wendy Turnbull in gems of gluten-free baking.Number of Servings: 11
Ingredients
-
1 1/4 cups milk (may substitute rice milk)
3/4 cup cornmeal
1 cup GEMS flour
3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp guar gum
1 egg
3 tbsp vegetable oil
Directions
1. Preheat oven to 350 degrees F. Lightly grease muffin tin or 8 x 8 inch pan.
2. In small bowl blend milk and cornmeal. Set aside for 5 minutes.
3. In mixing bowl blend GEMS flour, sugar, baking powder, salt and guar gum. Make a well in the centre.
4. Blend egg and oil into milk and cornmeal mixture.
6. Spoon 1/4 cup batter into each muffin cup or pour batter into prepared pan.
7. Bake muffins 18 minutes or the 8 x 8 inch pan for 20 to 25 minutes.
Yield 11 muffins or one 8 inch square cornbread
Serving Size: Makes 11 muffins or one 8 x 8 inch pan.
2. In small bowl blend milk and cornmeal. Set aside for 5 minutes.
3. In mixing bowl blend GEMS flour, sugar, baking powder, salt and guar gum. Make a well in the centre.
4. Blend egg and oil into milk and cornmeal mixture.
6. Spoon 1/4 cup batter into each muffin cup or pour batter into prepared pan.
7. Bake muffins 18 minutes or the 8 x 8 inch pan for 20 to 25 minutes.
Yield 11 muffins or one 8 inch square cornbread
Serving Size: Makes 11 muffins or one 8 x 8 inch pan.