Best Gluten Free Cornmeal Molasses Muffins Recipes
GLUTEN-FREE CORNMEAL MUFFINS
Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! -Laura Fall-Sutton, Buhl, Idaho
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
GLUTEN-FREE CORNMEAL MOLASSES MUFFINS
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 13 grams, TransFat 0 grams
GLUTEN-FREE CORNMEAL MUFFINS
This is my adaptation of the recipe on the package of the brand of cornmeal I use. A family favorite that disappears quickly!
Provided by Queen Bead
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
- Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
- Combine remaining dry ingredients in a separate bowl.
- Add egg and oil to cornmeal mixture.
- Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
- Fill cups 2/3 full, and bake for 20 - 25 minutes.
CORN AND MOLASSES MUFFINS
These are sweet cornmeal muffins (not too sweet), with a cake-like texture. They'd be good with some currants or raisins added, too, I'd bet. I like them unadulterated and unadorned, though...I don't even think they need butter. I got this from "Enchanted Broccoli Forest," by the way.
Provided by Aunt Cookie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven 375°F Lightly grease 12 muffin cups.
- Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
- In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
- Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.
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