Ingredients
-
1/2
-
1/2
-
6
-
1 1/2
-
1
-
1/4
-
2
-
1/2
-
1/2
-
4
-
1/2
-
1
-
-
-
Directions
Gluten Free Sweet Corn Bread Muffins,These won’t last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-),Good muffins, but didn’t have as much of a “cornbread” flavor as I’d have liked, so it was more like a sweet bread. I did use a gluten free flour blend so I cut back on all the thickeners since it already has some in it. My kids ate them up!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375f; Grease Either Muffin Pan or Small Loaf Pan, and Dust With Rice Flour. |
|
2
Done
|
Combine Dry Ingredients. |
|
3
Done
|
Slowly Mix in Milk, Melted Butter, Vanilla, and Already Beaten Egg. |
|
4
Done
|
Fill Pans 3/4 Full and Bake Muffins If Small 20 to 25 Min or Mini Loaf For About 28 to 33 Minutes. |
