When I was little, my dad used to make corn muffins for Sunday breakfast filling the kitchen with a pleasant aroma that heightened the anticipation of that delicious treat. This gluten free variation is a slightly sweet, crumbly muffin that is great accompaniment to chilis, stews, or breakfast.
Prep Time
15 minutes
Cook Time
20 minutes
Serves
6
Ingredients
- 1 cup organic cornmeal
- ½ cup gluten free oat flour
- ¼ cup brown rice flour
- ¼ cup tapioca starch
- 1 T baking powder
- 1 tsp sea salt
- 1 egg
- ¼ cup organic cane sugar
- 1 cup coconut, oat, or soy milk
- ¼ cup coconut oil melted
Steps
1
Preheat the oven to 400 F. Grease a 12 muffin cups or line with baking cups.
2
Mix the cornmeal, oat flour, brown rice flour, and tapioca starch in a large bowl. Add the baking powder, xanthan gum (if using), and salt. Mix until well combined.
3
In another large bowl, whisk the egg briefly, then add the sugar, coconut milk, and melted coconut oil. Mix well.
4
Make a well in the cornmeal mixture and add the egg mixture. Stir until combined, but do not overbeat.
5
Pour into the prepared muffin cups and bake for 20 minutes or until lightly brown and the muffins spring back from a gentle touch.
6
Let them cool a few minutes before handling. Spread with butter or honey butter and enjoy!
Variations/notes
- For a vegan version, simply replace the egg with 3 tablespoons of aquafaba.
- To make cornbread instead of muffins, use an 8 inch x 8 inch pan. Grease the pan with coconut oil prior to filling. Bake for 25 minutes.
- Save a few minutes by putting the room temperature coconut oil in a heatproof dish and placing it in the oven while the oven preheats. Just a couple minutes will melt the oil. Be careful not to let it burn.
- 1 teaspoon of xanthan gum can be added to this recipe to improve the consistency of the muffins, but there is some research on the negative impacts xanthan gum has on the gut.