Gluten Free Corn Muffins

 

IMG_0752

  • 1 cup blue corn meal (we use blue because its fun but you can use regular corn meal)
  • 1 cup Better Batter Gluten free flour
  • 1 Tbsp. Xantham gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 large eggs
  • 1 1/4 cup vanilla yogurt (we also tried with strawberry yogurt and liked it)
  • 1/4 cup canola oil

Mix cornmeal, gluten free flour, sugar, baking powder, baking soda, and salt. In another bowl mix eggs, yogurt and oil. Add the yogurt mixture to the dry ingredients and stir until well combined.

IMG_0739

IMG_0740

Put in lined muffin pan and bake for about 20 minutes at 350′. This recipe makes about 12 muffins.

IMG_0744

IMG_0746

These muffins have a sweeter taste and come out pretty moist. If you don’t want a sweet taste you could use plain yogurt. I hope you enjoy these muffins with some chili or my spinach quiche this winter.

Advertisements

3 thoughts on “Gluten Free Corn Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s