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Gluten-Free Corn Muffins
Ingredients
1 2/3 cups
ATK All-Purpose Gluten-Free Flour Blend
1 1/3 cups
stone-ground cornmeal
1 1/2 teaspoons
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/4 teaspoon
xanthan gum
1 1/3 cups
sour cream
3/4 cup
sugar
2/3 cup
whole milk
2
large eggs
10 tablespoons
unsalted butter, melted and cooled
Instructions
STEP 1
Whisk flour blend, cornmeal, baking powder, baking soda, salt, and xanthan gum in a bowl.
STEP 2
In another bowl, whisk together sour cream, sugar, milk, eggs, and 8 tablespoons of melted butter.
STEP 3
Stir sour cream mixture into flour mixture until mixed well. Cover and let batter rest for 30 minutes.
STEP 4
Preheat oven to 500 degrees and prepare a muffin tin with spray oil. Portion the batter into the tin and brush with remaining melted butter.
STEP 5
Bake muffins for 7 minutes, then reduce temperature to 400 degrees.
STEP 6
Rotate the muffin tin and continue to bake for another 7 minutes until golden brown.
STEP 7
Let cool in the pan for 10 minutes, then remove and cool on a wire rack.
Nutrition Facts
(per serving)
Calories:
318 calories per muffin
Servings:
12 servings
Carbohydrates:
36 g
Fat:
17 g
Fiber:
2 g
Protein:
5 g
Sugar:
15 g
Meal Effort
Preparation:
30 minutes
Cook:
14 minutes
Total:
44 minutes