Friday, May 8, 2015

Gluten Free Muffins, 2

Alright. Finally I have for you my corn, pumpkin and banana muffin recipes!
How to make gluten free corn muffins (this is one of my family's favorites):
~1 cup sifted white rice flour
~1 cup fine-ground yellow corn meal
~1/2 cup sugar
~1 teaspoon salt
~1 tablespoon baking powder + 1 teaspoon xanthan gum/guar gum/corn starch + 1/4 cup applesauce +2 tablespoons corn oil (or 1 teaspoon baking powder +1 teaspoon + 2 eggs)
~1 cup milk (dairy, coconut, almond, or rice) or water
~1/4 cup corn oil 
Preheat oven at 400 degrees. Stir all ingredients together in order listed. Grease muffin cups or line them with paper muffin cups, and fill most 3/4 of the way full. Bake 12-15 minutes until they are golden brown or the toothpick comes out clean. Serve hot with butter and honey. Warning: If you have an allergy to corn, it would be best not to make these.

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