These muffins are one of the first things I baked after finding out I had to eat gluten-free. I have always been a cornbread lover, and making these muffins gave me confidence that living a gluten-free life could be delicious! I have made them many times since and adapted the ingredients to some of my favorite flours. The original recipe comes from the blog With Style and Grace. She has awesome gluten-free recipes!
I love that these muffins are mini! They are perfect for parties and delicious with soup and chili this time of year. They would also be lovely for Thanksgiving. I am thinking of turning these muffins into some kind of cornbread stuffing.
These muffins have a delicious texture and are really simple to throw together. They are tender and moist with just the right amount of sweetness. I wouldn’t want to live in a world without cornbread!
- 3/4 cup cornmeal
- 1/2 cup brown rice flour (I use sprouted brown rice from from Azure Standard)
- 1/2 cup arrowroot powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar (I used evaporated cane juice, any granulated kind will work)
- 2 eggs
- 1 cup almond milk (or milk of choice)
- 1/4 cup butter or coconut oil, melted and cooled slightly
- Preheat the oven to 400F. Grease a mini muffin pan or line with mini liners and set aside.
- In a medium bowl, combine the cornmeal, brown rice flour, arrowroot powder, baking powder, salt, and sugar.
- In another bowl whisk together the eggs and almond milk. Whisk in the butter.
- Pour the wet ingredients into the dry and stir until thoroughly combined.
- Scoop the batter into the prepared muffin pan. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
- Serving Size: about 36 mini muffins
This Gluten-Free Cornbread from What the Fork looks amazing!