Gluten Free Sweet Corn Bread Muffins

"These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)"
 
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photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by Jacoulter photo by Jacoulter
photo by CptnShiy photo by CptnShiy
photo by AllergyGirl photo by AllergyGirl
photo by AllergyGirl photo by AllergyGirl
Ready In:
43mins
Ingredients:
12
Yields:
2 mini loafs
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
  • Combine dry ingredients.
  • Slowly mix in milk, melted butter, vanilla, and already beaten egg.
  • Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.

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Reviews

  1. Finally a gluten free corn bread recipe that makes moist muffins. These muffins are really good! I used 2% milk instead of the soymilk. This recipe makes 24 mini muffins and I baked them for 12-15 minutes (depending on your oven). Next time I will add some cheddar cheese and a 1/2-1 can of green chiles.
     
  2. Delicious! I was skeptical since many other recipes were too dry; but, this is terrific! I might not add as much sugar. My finicky husband has a sweet tooth so he loved them! Rare occasion.
     
  3. I need more stars! These muffins are AMAZING! They are gone in a heart beat both by those gluten intolerant and those not. I never make less than double and when company's coming, I have to triple the recipe to keep 'em happy! Thank you so much for posting this incredible recipe!
     
  4. My first attempt at baking something gluten freewas a huge success! I used 2% milk and sprinkled a bit of sugar on the muffin tops before baking. I'm really impressed with this amazing recipe. If I could give more than five stars...I would. Thank you for sharing (((Latin Chef)))
     
  5. Thank you for providing an edible, great alternative to those of us who can not eat wheat! These muffins were amazing! I made them just as written, but used regular milk instead of soy milk. The only thing I'll do differently next time is make more of them!
     
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Tweaks

  1. Great Gluten Free Recipe. I cut the sugar in half, used olive oil instead of butter, and substituted the milk for almond milk. Then I put a spoonfull in hot coconut oil in frying pan. Oh my gosh, it was moist inside and crispy on the outside. My family loved it and it was great dipping into soup.
     
  2. Finally a gluten free corn bread recipe that makes moist muffins. These muffins are really good! I used 2% milk instead of the soymilk. This recipe makes 24 mini muffins and I baked them for 12-15 minutes (depending on your oven). Next time I will add some cheddar cheese and a 1/2-1 can of green chiles.
     

RECIPE SUBMITTED BY

I live in Puerto Rico, love to cook and try new recipes. My wife is gluten intolerant so I'm always searching for a good gluten free recipe.
 
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