Gluten Free Corn Muffins
Enjoy these Southern-style Gluten Free Corn Muffins with a big bowl of chili or for the holidays! They’re soft, moist, and tender, and easy to make from scratch with only 10 ingredients.
Servings: 12
Ingredients
- 1 1/4 cup cornmeal
- 1 cup gluten free all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg room temperature
- 1 cup greek yogurt
- 1/2 cup milk room temperature
- 2 tbsp avocado oil
- 5 tbsp butter melted and cooled
Instructions
- Preheat the oven to 350° F and grease a muffin tin or line with muffin liners.
- Melt the butter in the microwave, then set it aside and allow it to cool to room temperature.
- In a medium bowl, stir the cornmeal, flour, baking powder, baking soda, and salt together.
- In a large bowl, whisk the eggs, yogurt, milk, and oil together; then, add in the cooled butter.
- Pour the dry ingredients into the wet and combine with a rubber spatula, only mixing until the flour just disappears (NOTE: If you over-mix, the muffins will be dense).
- Divide the batter amongst the muffin tin and bake the muffins in the oven for 22-25 minutes, or until a toothpick comes out clean. Leave the muffins in the tin for a few minutes, then transfer to a wire rack. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 176kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 83mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Calcium: 62mg | Iron: 1mg
