Corn Muffins, gluten- and dairy-free

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 131.4
  • Total Fat: 4.3 g
  • Cholesterol: 39.0 mg
  • Sodium: 255.3 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.0 g

View full nutritional breakdown of Corn Muffins, gluten- and dairy-free calories by ingredient


Introduction

A Southern-style corn muffin that uses rice flour and rice milk rather than wheat flour and cow's milk, so that it's gluten, lactose, and casein free. A Southern-style corn muffin that uses rice flour and rice milk rather than wheat flour and cow's milk, so that it's gluten, lactose, and casein free.
Number of Servings: 11

Ingredients

    1.5 cups PLAIN white cornmeal
    .5 cup white rice flour
    2 tsp baking powder
    .5 tsp baking soda
    .4 tsp table or sea salt
    2 whole large eggs
    2/3 cup rice milk
    2 tbsp canola oil
    canola oil cooking spray or paper muffin cup liners

Directions

Mix all dry items together in a large mixing bowl. Add eggs, oil, and milk and mix well again. Spoon into greased or muffin-cup lined muffin tin and bake for 15-18 minutes at 400 degrees. Makes 11 generous or 12 average muffins.

Note: If using paper liners, allow muffins to cool completely before removing liners. Otherwise, the bottom crust will peel off with the liner.

Number of Servings: 11

Recipe submitted by SparkPeople user BEE-JR.