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Corn Muffins

Corn Muffins

Corn Muffins
Recipe type: Bread and Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
A great FODMAP Free alternative to traditional wheat-based dinner rolls.
  • 1 cup cornmeal
  • 1 cup all-purpose gluten free flour
  • 1 teaspoon xanthan gum
  • ½ cup packed brown sugar
  • 2 tablespoon baking powder
  • ½ tsp salt
  • 2 beaten eggs
  • ¼ cup vegetable oil
  • 1 cup lactaid milk
  1. Preheat oven to 350° and place a rack in the center.
  2. Line muffin tins with paper baking cups or grease and flour each cup.
  3. In a large bowl, sift the flour and xanthan gum.
  4. Then combine flour mixture with the and corn meal, baking powder, and salt; set aside.
  5. In a separate bowl, cream the vegetable oil and brown sugar on high speed until light and creamy, about 3 minutes.
  6. Mix in eggs 1 at a time.
  7. With the mixer on low speed, add in half the flour mixture, then ½ cup milk.
  8. Repeat with remaining flour and milk.
  9. Spoon batter into prepared muffin tin.
  10. Bake, rotating pan halfway through, until muffins are golden brown at edges and a toothpick inserted in the center comes out clean, about 35-45 minutes.
  11. Remove muffins and place on their sides to cool.


1 ping

  1. Lura S.

    I’m very excited to try making these! How much butter should I use?


      Thanks for pointing out the typo. Cream the oil, not butter, with the brown sugar.

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