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Gluten-free Mex-tex Cornbread Muffins

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Gluten-free Mex-Tex Cornbread Muffins

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2012-12-19 Other
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Gluten-free cornmeal muffins with a kick of green chiles and corn.

  • Servings: 12
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes

Ingredients:

2 Eggs, beaten
1 cup Milk
1¼ cups Gluten-free Baking Mix, pamela's baking mix or bob redmill’s
1 cup Yellow Cornmeal
⅓ cup Sugar or Honey
½ tsp Salt
2-4 Tbsps Canned Diced Green Chilies, if fresh, sauté them in the butter first
3 Tbsp Melted Butter
1 cup Frozen or Canned Corn, thawed and drained well
2 cups Grated Cheese, reserve ~⅓ cup to sprinkle on top

Directions:

1. Beat eggs, add milk and beat again.

2. Add GF baking mix, cornmeal, sugar, salt and mix well.

3. Fold in green chilies, butter, corn and cheese (reserve about 1/3 cup to sprinkle on top.

4. Place liners into a 12 muffin tin. Fill paper liners almost full (gluten free batter does not rise as much as ordinary batter).

5. Sprinkle reserved cheese on top. Bake at 375° for 15-20 minutes.

Helpful Tips:

Your friends and family will never know these fantastic muffins are gluten-free. They are mild but flavorful. Serve them with a Tabasco-butter mixture for an added kick. Freezes beautifully and reheats in just seconds in the microwave.