Name: Wheatless Corn Muffins (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Cornmeal-fine; 1 cup All-Purpose Gluten-Free Flour Blend; 1/3 cup Granulated Sugar; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 cup Buttermilk; 1/4 cup Melted Butter; 1 Large Egg

Recipe tier

A classic, easy-to-make corn muffin recipe that's naturally wheat-free. Perfect for breakfast, brunch, or as a side dish.

Total 30 min

Serves 12

Steps 6

Ingredients 9

Soundtrack the cook

Sunday sunshine · 45 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Dry Ingredients
1 cup 120 g Cornmeal-fine
1 cup 120 g All-Purpose Gluten-Free Flour Blend
cup 67 g Granulated Sugar
1 tbsp 15 mL Baking Powder
tsp 2.5 mL Baking Soda
tsp 2.5 mL Salt
Wet Ingredients
1 cup 240 mL Buttermilk
cup 60 mL Melted Butter
1 50 g Large Egg

Equipment

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Instructions

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Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large bowl, combine all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Fill each muffin cup about full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.