Best Gluten Free Corn Grape Muffins From Martha Stewart Recipes

Massachusetts Corn Muffins image

Provided by Martha Stewart

Time 40m

Yield Makes 1 dozen

Number Of Ingredients 10

1 cup plus 2 tablespoons yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
Coarse salt
1/4 cup sunflower or safflower oil
4 tablespoons unsalted butter, melted
2 tablespoons mild honey, such as acacia or orange blossom
2 large eggs, lightly beaten
1 cup whole milk

Steps:

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.

Gluten-Free Banana-Almond Butter Muffins image

Provided by Martha Stewart

Time 1h15m

Yield Makes one dozen

Number Of Ingredients 8

Safflower oil, for brushing (optional)
1 1/2 cups almond butter
3 bananas, mashed (1 1/4 cups), plus 1 banana, thinly sliced
3 large eggs, room temperature
1/4 cup sugar
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
1 1/2 teaspoons apple-cider vinegar

Steps:

Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined.
Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Gluten-Free Corn-Grape Muffins image

Provided by Martha Stewart

Time 1h25m

Yield Makes 12

Number Of Ingredients 12

Vegetable oil cooking spray
1 cup coarse yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1/4 cup rice flour
1/4 cup potato starch
2 tablespoons tapioca starch
1 1/2 teaspoons baking powder
Coarse salt
1 cup low-fat buttermilk
3 tablespoons vegetable oil
2 large eggs
1 1/2 cups seedless red grapes, halved

Steps:

Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
Whisk together cornmeal, sugar, rice flour, potato starch, tapioca starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, thengently fold in 1 cup grapes until combined.
Spoon batter into baking cups, fillingeach three-quarters full. Top with remaining1/2 cup grapes, and sprinkle with remainingtablespoon sugar. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

Nutrition Facts : Calories 150 g, Cholesterol 37 g, Fat 5 g, Fiber 1 g, Protein 3 g, Sodium 187 g