Tuesday, July 30, 2013

Gluten Free Corn Muffins


This morning I made these delicious corn muffins with my sister, Mariah. :) We decided to try a new recipe, and were  very pleased with how these turned out. We chose a gluten free recipe from the blog Chocolate Covered Katie. It was really neat trying out a new recipe and snapping pictures along the way.

Corn Muffins:

  • 1 cup milk
  • 1 tablespoon apple cider vinegar
  • 2 cups fine or medium cornmeal
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup sugar 
  • 2 more tbsp sugar (this could've been omitted)
  • 11-oz can corn, drained
  • 2 tbsp canola oil
  • 1/4 cup applesauce
Mix the vinegar and the milk, and set aside. Combine dry ingredients and mix really well. In another bowl, combine the oil, applesauce, corn, and milk-vinegar. Then pour the wet into dry and mix.

 You can make muffins or bread. We chose to make muffins because they are a favorite in our family. :)

                                                     I had sooo much fun snapping the pics!

Bake on 420 F for 11 to 15 minutes. The recipe originally called for 25 minutes, but ours were already crispy and browning on the top. Just check them while they bake. :)

And they're done! Make sure you let these cool for at least 10-15 minutes. The original recipe warned that otherwise, they might be a little crumbly. These were not too crumbly, but were definitely more so than other corn muffins I have made. This recipe made exactly 16 muffins - like the recipe said it would. There are 100 calories per muffin. We had these muffins with chili for lunch, and they were delicious. They taste great with a bit of butter - of course. You could serve these muffins fresh and warm with chili, soup, or some other type of meal, or they make a great snack.

I hope you found this recipe helpful! If you make these muffins/bread, please comment and tell us what you thought! Have a wonderful weekend, and God bless.


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