Gluten Free Recipe: Berry Cornbread Muffins
Guest Post by Jenny Manseau, Culinary Arts/Culinary Nutrition student and author of the blog, Creative Cooking Gluten Free.
1 Cup Gluten-Free All Purpose Flour
1/2 Cup Corn Flour
3/4 Cup Corn Meal
1/2 Teaspoon Xanthan Gum (only if your mix does not have it already)
1/4 Cup of Sugar (I use Wholesome Sweeteners Natural Cane Sugar from Malawi)
4 Teaspoons of Baking Powder (make sure it is gluten-free)
1/4 Teaspoon of Salt
Zest of one Orange (reserve some to sprinkle on top after removed from the oven) – You could also use lemon zest.
1/4 Cup Egg Beaters (Or 1 Large Egg)
1 Cup Soy Milk (Almond or other nut milk would work just fine)
1/4 Cup Canola Oil
1 Teaspoon Vanilla Extract (pure if possible)
1 Cup of Frozen or Fresh Berries (raspberries, blueberries, blackberries, etc.)
- Preheat oven to 400°
- In a large bowl, combine all of the dry ingredients, mix well.
- In a separate bowl, mix together all of the wet ingredients until well combined.
- Slowly add to dry ingredients and mix until just combined.
- Do not over mix the batter, as it will result in tough muffins.
- Gently fold in the berries.
- Line a 12 cup muffin tin with paper liners.
- Scoop the batter evenly into each paper lined muffin cup.
- Optional – Sprinkle the top of each muffin with a little bit of the Wholesome Sweeteners Raw Cane Sugar from Malawi.
- Bake for 18-20 minutes.
- Insert a toothpick into the center of the muffins, if it comes out clean or will little stuck to it, the muffins are done.
- Optional – Sprinkle with reserved zest
- Cool in the pan for five minutes before transferring to a wire rack.
- May be eaten warm with a little butter, honey, or agave if you wish.
About the Author: Jenny Manseau is a Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.