Tuesday, September 10, 2013

Gluten-Free Corn Muffins & Cornbread

Another wonderful recipe from Pamela's Products, with some adjustments to make them extra delicious. Soft, tender and fluffy on the inside with a wonderful golden crunch on top. These disappear quickly so you may want to make a double batch ;-)

Makes 12 muffins

1 1/4 cup Pamela's Baking Mix
1 cup fine yellow cornmeal
1/3 cup raw honey
1/2 tsp sea salt
2 extra large eggs, beaten
1 cup milk

1 Tbsp apple cider vinegar 
2 Tbsp butter, melted

Grease or line a standard-size muffin tin and preheat oven to 350°. Stir vinegar into milk and let sit for 5 minutes. Stir honey into hot butter and set aside. Mix remaining ingredients together, including milk, then add honey-butter. Fill prepared muffin tin 3/4 full and bake for 20-25 minutes, until tops are golden brown and a toothpick comes out clean. Serve warm with butter and, most of all, ENJOY!
Follow directions above. Pour into a well-greased 8-inch square baking dish and bake for 25-30 minutes.

  • As with most GF baked goods, these muffins don't love the fridge - they dry out and get hard. And while you can soften them back up by wrapping in a damp paper towel and microwaving for a few seconds, they won't be the same wonderful texture they were before. So, I'd recommend storing them in an airtight tupperware at room temperature for a few days and then if there are any left, freeze them. Either defrost them at room temp overnight or wrap in a damp paper towel and microwave on low, then crisp up the tops in the toaster oven.