Sunday, November 20, 2011

GFCF Cornbread muffins

Bean helped me make a large pot of chili for tonight's supper and I made cornbread muffins to go with it. I did some other baking today too, but I'll share those recipes in another post at another time. Here's the recipe I used for the GFCF cornbread muffins (adapted from two other recipes I found online.)

1 cup corn flour (you can use a GF cornmeal but I like the texture of the corn flour better)

1 cup sugar (this is a pretty sweet cornbread muffin so you don't need a dessert!)

3/4 cup rice flour

3 T. tapioca flour

2 T. cornstarch

1/2 tsp. xanthan gum

1 heaping T. baking powder

1 tsp. salt

1 cup coconut or almond milk

1/2 cup melted Earth Balance non-dairy butter

1 tsp. pure vanilla extract

2 eggs

Heat oven to 375 degrees and prepare muffin tins with baking spray or cupcake liners. Combine dry ingredients and add milk, melted Earth Balance, vanilla and beaten eggs. Fill muffin cups 2/3 full and bake 20-25 minutes. Makes approx. 18 cornbread muffins.

Bean and my nephew split one for a pre-supper taste test and both declared 5 stars!


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