Corn Muffins
Corn Muffins
1¼ cups milk (use casein-free soy or rice milk for dairy-free diets)
1 teaspoon cider vinegar
1 egg
3 tablespoons olive oil
¾ cup sugar
½ teaspoon salt
11¼ cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)
1½ tablespoons baking powder
1½ teaspoons baking soda
Q Preheat oven to 400°F. Spray 20 muffi n tins with nonstick
spray.
W In a small bowl, stir together the milk and vinegar. Let it set
for 5 minutes. (The milk may look a little lumpy, but that’s
OK.)
E Whip the egg in a large bowl with a wire whisk until frothy.
Add the milk mixture, oil, and sugar and whip till blended.
R Stir in the salt, cornmeal, fl our mixture, baking powder, and
baking soda until completely blended.
T Spoon the mixture into the muffi n cups, fi lling each cup twothirds
full.
Y Bake for 18 to 20 minutes or until a toothpick inserted in the
center comes out clean.
Note: I recommend that you use a fi ne-ground yellow cornmeal
for this recipe. It is worth buying a high-grade cornmeal because
it will defi nitely enhance the taste of these muffi ns.
Makes 20 muffi ns
One muffi n—Calories: 112; Total fat: 3.1 g; Saturated fat: 0.7 g; Cholesterol: 12 mg;
Sodium: 246 mg; Carbohydrates: 19.9 g; Fiber: 0.8 g; Sugar: 8.4 g; Protein: 1.6 g cup cornmeal
1 teaspoon cider vinegar
1 egg
3 tablespoons olive oil
¾ cup sugar
½ teaspoon salt
11¼ cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)
1½ tablespoons baking powder
1½ teaspoons baking soda
Q Preheat oven to 400°F. Spray 20 muffi n tins with nonstick
spray.
W In a small bowl, stir together the milk and vinegar. Let it set
for 5 minutes. (The milk may look a little lumpy, but that’s
OK.)
E Whip the egg in a large bowl with a wire whisk until frothy.
Add the milk mixture, oil, and sugar and whip till blended.
R Stir in the salt, cornmeal, fl our mixture, baking powder, and
baking soda until completely blended.
T Spoon the mixture into the muffi n cups, fi lling each cup twothirds
full.
Y Bake for 18 to 20 minutes or until a toothpick inserted in the
center comes out clean.
Note: I recommend that you use a fi ne-ground yellow cornmeal
for this recipe. It is worth buying a high-grade cornmeal because
it will defi nitely enhance the taste of these muffi ns.
Makes 20 muffi ns
One muffi n—Calories: 112; Total fat: 3.1 g; Saturated fat: 0.7 g; Cholesterol: 12 mg;
Sodium: 246 mg; Carbohydrates: 19.9 g; Fiber: 0.8 g; Sugar: 8.4 g; Protein: 1.6 g cup cornmeal
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