Gluten-free buttermilk cornbread muffins

Gluten-free buttermilk cornbread muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 176.2
  • Total Fat: 5.2 g
  • Cholesterol: 42.1 mg
  • Sodium: 213.4 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Gluten-free buttermilk cornbread muffins calories by ingredient
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Muffins are to-die-for, I may try to reduce the butter by half in them. Muffins are to-die-for, I may try to reduce the butter by half in them.
Number of Servings: 12


    0.25 cup Butter, salted
    1.0 cup Buttermilk, lowfat
    2.0 large Egg, fresh, whole, raw
    0.5 tsp Salt
    0.5 tsp Baking Soda
    0.66 cup Granulated Sugar
    1.0 cup Yellow Cornmeal
    1.0 cup Bob's red mill 1 to 1 baking flour Gluten free


Preheat oven to 350. In a microwave melt the butter, then stir in Sugar, add eggs and stir to combine. Stir in butter milk. A dry ingredients and stir until few lumps remain. Put into muffin tin. Bake for 20 minutes in preheated oven or until a toothpick comes out clean. Allowed to cool in pan for five minutes before removing to cooling rack best served warm. Serving Size: Makes 12 muffins, or can be put in a pan.

Number of Servings: 12.0

Recipe submitted by SparkPeople user DDMAC98042.

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