Rachel’s Recipes: Gluten Free Corn Muffins
[Hint: These muffins are also great with wheat flour!]
Makes 1 dozen corn muffins
What To Get:
What To Do:
Preheat oven to 400 degrees. Line muffin pan with cupcake liners or lightly coat with butter or oil.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Add milk and vegetable oil, and stir until well-combined. Add egg, and stir until well-combined. Sometimes, in baking, you want to be careful to not overmix your batter… this is not one of those times. Pour batter into prepared muffin cups until each is about 3/4 full.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
You can also use a 9″ cake pan or cast iron skillet, but we like to save those for our savory cornbread.
Categorised as: Rachel's Recipes
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