Easy and quick recipe for corn muffins and for an easy substitute for when a recipe calls for Jiffy Corn Muffin Mix.
2/3 cup gluten-free flour mix*
1/2 cup gluten-free cornmeal**
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons avocado oil, melted coconut oil, or melted dairy-free buttery spread
1/2 cup almond milk
Preheat oven to 400°. Prepare a muffin pan by spraying 6 of the cups with non-stick spray or line with lightly sprayed paper muffin cups.
In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
Add avocado oil, egg, and almond milk to the dry ingredients. Mix together until all combined.
Fill muffin wells 2/3 full. Bake for 18 minutes. Use a toothpick and insert into the center of the muffins. If it comes out clean they’re done.
Remove muffins to a wire rack to cool. Can be served immediately.
These are delicious fresh from the oven and served with dairy-free butter, jam, or honey.
For Baking Mix:
Mix all of the dry ingredients together and store in a sealed ball jar. You can double, triple, or quadruple the recipe. To make 6 muffins use 1 ½ cups of the mix and follow the recipe to mix in the oil, almond milk, and egg and bake as directed.
*My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
If you don’t need this recipe to be dairy-free you can use regular milk and butter if desired.
The sweetness level in cornbread and corn muffins is really up to personal taste. So you can back off on the amount of sugar used in this recipe or add more depending on how you prefer them. Or switch it back and forth to see what you like best.
Keywords: gluten-free bread, gluten-free dairy-free, gluten-free recipes, gluten-free cornmeal,