Gluten-Free Corn Muffins Recipe

Enjoy a delicious gluten-free corn bread muffin with this easy recipe.

| March 2013

More and more people, both with wheat allergies and without, are discovering the health benefits of going gluten-free. In Gluten-Free Recipes for the Conscious Cook (New Harbinger Publications, 2010), Leslie Cerier presents more than 100 delicious recipes for easy-to-make, gluten-free, vegetarian meals. You'll learn to create delectable, high-protein breakfasts, dinners, desserts, and more, use organic and seasonal ingredients to put a fresh twist on your favorite family recipes, and come up with your own original gluten-free creations. In this excerpt, find a recipe for gluten-free corn muffins. You can also make a loaf of gluten-free corn bread from this recipe. 

Buy this book from the GRIT store: Gluten-Free Recipes for the Conscious Cook.

More from Gluten-Free Recipes for the Conscious Cook:

Gluten-Free Lemon Poppy Seed Cake Recipe 

Gluten-Free Corn Muffins Recipe

People of all ages love these delicious muffins, which are equally good with lunch or dinner as they are with breakfast. Makes 12 small muffins or one standard loaf.

2 eggs
1 cup apple or pear juice
1/4 cup melted unsalted butter
1/4 cup maple syrup
1-1/2 teaspoons vanilla extract
1 cup corn flour
1 cup brown rice flour
1-1/2 teaspoons baking powder
1/2 teaspoon sea salt

Preheat the oven to 350 degrees F. Oil a muffin tin or line it with paper liners, or oil a standard loaf pan.

angela barnes
5/1/2013 11:08:13 PM

OK, a correction. Mine DOESN'T say that, it says 1/4 cup of each.

angela barnes
5/1/2013 11:07:44 PM

Hmmmm. Mine does say that, it says 1/4 cup butter and 1/4 cup maple syrup.

Annette Engelbert
4/30/2013 1:05:10 PM

Is the gluten free recipe right as it calls for 4 cups of melted butter and 4 cups of maple syrup?

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