Gluten Free Sweet Corn Bread Muffins Recipe #376155
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. ;-)
43 min | 15 min prep
SERVES 6 -8 , 2 mini loafs
- 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
- Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
- Combine dry ingredients.
- Slowly mix in milk, melted butter, vanilla, and already beaten egg.
- 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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5 stars