Corn muffins don’t last long in our household but when we had to eliminate wheat from our diet, we were afraid we had enjoyed out last muffin. Using all corn meal made an okay muffin but it was pretty sturdy and not as appealing. There are a lot of flour blends on the market as recipes for making your own but I’ve found BetterBatter to be a time-saver and it consistently produces good outcomes with my baking.
Corn Muffins
2 cups BetterBatter Gluten-Free Blend
2 cups corn meal
½ cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups whole milk
4 lightly beaten eggs
2/3 cup vegetable oil
6 tablespoons butter, melted and cooled
Preheat oven to 350 degrees. Either line muffin tins with cupcake papers or spray with vegetable oil spray.
Combine the flour, sugar, corn meal, baking powder and salt in a bowl. Mix together the milk, eggs, oil and butter. Mix the wet ingredients into the dry ingredients and stir together until just blended. If the batter seems a bit dry, add drops of milk until you have a good consistency. Spoon mixture into prepare muffin tins filling about 2/3rds full to allow for rising..
Bake for 15-25 minutes depending on size of muffin tin or until tops are set and starting to brown a bit. A good test is inserting a toothpick in the middle to make sure it comes up ‘clean’ with no wet batter. Cool a few minutes before removing them to a rack to finish cooling down a bit. Serve warm but leftover ones (if there are any!) taste great cold the next day. Mix together some honey and softened butter and you have a great treat.
This recipe makes approximately 24 muffins.
*Remember that gluten-free flour blends weigh in a much heavier cup of ‘flour’. You need to weigh gluten-free flour (I used BetterBatter) and a cup of gluten-free flour is 140 grams.
Crazy Quilts, Catholics & Cookies 