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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (68g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 cup cornmeal tapioca flour xanthan gum |
||
| Calories 235 | ||
| Calories from Fat 84 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 395mg | 16% | |
| Potassium 76mg | 2% | |
| Total Carbohydrate 35.1g | 11% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 16.9g | ||
| Protein 3.5g | 6% | |
Gluten Free Sweet Corn Bread Muffins
By: Latin Chef;-)
Jun 8, 2009
These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. 
SERVES 6 -8 , 2 mini loafs
Ingredients
- 1/2 cup cornmeal
- 1/2 cup sugar
- 6 tablespoons rice flour
- 1 1/2 tablespoons tapioca flour
- 1 tablespoon cornstarch
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup soymilk
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 1 large egg
Directions
1
Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.2
Combine dry ingredients.3
Slowly mix in milk, melted butter, vanilla, and already beaten egg.4
Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
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Browse similar recipes by category
- Course > Breads > Coffee Cakes
- Course > Desserts > Cakes > Cupcakes
- Main Ingredient > Pasta, Rice & Grains
- Cuisine > North American > Central American > Caribbean > Puerto Rican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Sweet
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Sunny Day
On Nov 8, 2009
My first attempt at baking something gluten freewas a huge success! I used 2% milk and sprinkled a bit of sugar on the muffin tops before baking. I'm really impressed with this amazing recipe. If I could give more than five stars...I would. Thank you for sharing (((Latin Chef)))
From: Cjl0601
On Sep 28, 2009
Thank you for providing an edible, great alternative to those of us who can not eat wheat! These muffins were amazing! I made them just as written, but used regular milk instead of soy milk. The only thing I'll do differently next time is make more of them!
From: Chef #1300996
On Jun 19, 2009
wow!!! these are delish!! better than even regular wheat corn muffins. I can now say after trying many corn bread recipes I have finally found THE one!! Thank you!
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