Gluten Free Cornbread Muffins
These delightful cornbread muffins rival Famous Dave's muffins!
Equipment
- 1 12 cup muffin tin
Ingredients
- 1/2 cup butter melted then slightly cooled
- 3/4 cup milk any kind (we use whole cow’s milk)
- 1/2 cup sugar use slightly less than ½ cup, trust me, it’s sweet enough!
- 1/4 cup honey
- 2 large eggs
- 1 cup gluten free baking flour blend I’ve used both Bob’s Red Mill 1-to-1 flour and Namaste GF Perfect Flour Blend
- 1 cup gluten free yellow cornmeal
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Line a standard-sized, 12 cup muffin tin with liners and set aside.
- To a large mixing bowl add the melted butter, milk, sugar, honey, and eggs then whisk to combine. Set aside.
- To a medium-sized mixing bowl add the gluten free flour blend, cornmeal, baking powder, baking soda, and salt then whisk to combine. Add the dry ingredients to the wet ingredients, whisk until smooth. You do NOT need to use an electric mixer. Batter will be slightly runny.
- Fill each lined muffin cup about ¾ full, then bake for 18-20 minutes, (in my convection oven it usually takes about 21-22 min) until the tops of the muffins are lightly browned and a toothpick inserted into the center comes out clean. Do overbake (they will be dry). Let muffins cool for about for 5 minutes before removing to a cooling rack.
- Note: you can also bake the batter in an 8x8 greased baking dish and cut into squares once cooled. Also, I have NOT made this with regular whole-wheat flour.
Notes
To make this recipe Low FODMAP: sub maple syrup for honey, sub lactose-free milk or almond milk for the milk Recipe adapted from Iowa Girl Eats