Gluten-Free Corn Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 208.4
- Total Fat: 11.0 g
- Cholesterol: 32.5 mg
- Sodium: 343.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.8 g
- Protein: 3.4 g
View full nutritional breakdown of Gluten-Free Corn Muffins calories by ingredient
Introduction
Carol's Sorghum Flour Blend can be found in the recipe book - 1000 Gluten-Free Recipes, by Carol Fenster Carol's Sorghum Flour Blend can be found in the recipe book - 1000 Gluten-Free Recipes, by Carol FensterNumber of Servings: 12
Ingredients
-
2 large eggs
0.75 cup milk (cow's, goat, rice, soy potato etc.)
0.5 cup light olive oil
1 cup gluten-free yellow cornmeal
1.25 cup Carol's Sorghum Blend
0.33 cup sugar
1 tbsp gluten-free baking powder
1.5 tsp xanthan gum
1 tsp salt
Directions
1. Place rack in middle of oven. Preheat to 375 degrees.
2. Line muffin tin with paper liners.
3. In a medium bowl, beat eggs with electric mixer on low speed until light yellow and frothy (about 30 seconds).
4. Add mil and oil and beat on low speed unti the batter is smooth and slightly thickened.
5. In a small bowl, whisk together all dry ingredients. With mixer on low speed, gradually beat the dry ingredients into the egg mixture until the batter is smooth and the consistency of thick cake batter.
6. Divide the batter evenly in the muffin tin.
7. Bake 25 to 30 minutes or until muffin tops are firm and edges start to pull away from the pan.
8. Cool for 10 minutes then transfer to wire rack to cool for another 5 minutes.
9. Serve warm.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MJKEIWAN.
2. Line muffin tin with paper liners.
3. In a medium bowl, beat eggs with electric mixer on low speed until light yellow and frothy (about 30 seconds).
4. Add mil and oil and beat on low speed unti the batter is smooth and slightly thickened.
5. In a small bowl, whisk together all dry ingredients. With mixer on low speed, gradually beat the dry ingredients into the egg mixture until the batter is smooth and the consistency of thick cake batter.
6. Divide the batter evenly in the muffin tin.
7. Bake 25 to 30 minutes or until muffin tops are firm and edges start to pull away from the pan.
8. Cool for 10 minutes then transfer to wire rack to cool for another 5 minutes.
9. Serve warm.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MJKEIWAN.