April 18, 2014

Classic Cornbread Muffins

I discovered this recipe in my More-with-less cookbook a few years ago and found out that it can easily also be gluten-free! We tried gluten-free for a while and this was a major go-to. Now, we still use it because it's just so darn tasty.

You'll need:
1 cup white flour (or any gluten-free flour)
1 cup cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons white sugar
1/2 teaspoon xanthan gum (this is for gluten-free recipe only)
1/4 cup vegetable oil
2 eggs, beaten
1 cup milk

PREP: Pre-heat oven to 400 degrees F (200 degrees C). Grease a 12-muffin tin (or 2 6-muffin tins) and set aside.

DRY: Combine the flour, cornmeal, baking powder, salt, sugar, and xanthan gum (if necessary) in a medium mixing bowl. Create a well and set aside.

WET: In a small mixing bowl, combine he oil, eggs, and milk. Stir well.

COMBINE: Pour the wet ingredients in the dry ingredient well, and stir to combine. Pour evenly into the greased muffin tin(s). Bake for 20-25 minutes (gluten-free version usually only needs 20 minutes) or until lightly golden brown on top.

YIELD: 12 muffins

These are tasty with butter, honey, peanut butter, or just by themselves.


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