May 04, 2012
Gluten Free Recipe: Berry Cornbread Muffins
Guest Post by Jenny Manseau, Culinary Arts/Culinary Nutrition student and author of the blog, Creative Cooking Gluten Free. Ingredients: 1 Cup Gluten-Free All Purpose Flour 1/2 Cup Corn Flour 3/4 Cup Corn Meal 1/2 Teaspoon Xanthan Gum (only if your mix does not have it already) 1/4 Cup of Sugar (I use Wholesome Sweeteners Natural Cane Sugar from Malawi) 4 Teaspoons of Baking Powder (make sure it is gluten-free) 1/4 Teaspoon of Salt Zest of one Orange (reserve some to sprinkle on top after removed from the oven) – You could also use lemon zest. 1/4 Cup Egg Beaters (Or 1 Large Egg) 1 Cup Soy Milk (Almond or other nut milk would work just fine) 1/4 Cup Canola Oil 1 Teaspoon Vanilla Extract (pure if possible) 1 Cup of Frozen or Fresh Berries (raspberries, blueberries, blackberries, etc.) Directions:
- Preheat oven to 400°
- In a large bowl, combine all of the dry ingredients, mix well.
- In a separate bowl, mix together all of the wet ingredients until well combined.
- Slowly add to dry ingredients and mix until just combined.
- Do not over mix the batter, as it will result in tough muffins.
- Gently fold in the berries.
- Line a 12 cup muffin tin with paper liners.
- Scoop the batter evenly into each paper lined muffin cup.
- Optional – Sprinkle the top of each muffin with a little bit of the Wholesome Sweeteners Raw Cane Sugar from Malawi.
- Bake for 18-20 minutes.
- Insert a toothpick into the center of the muffins, if it comes out clean or will little stuck to it, the muffins are done.
- Optional – Sprinkle with reserved zest
- Cool in the pan for five minutes before transferring to a wire rack.
- May be eaten warm with a little butter, honey, or agave if you wish.