Gluten-Free Corn Muffins - King Arthur Flour
3/30/2020 Gluten-Free Corn Muffins | King Arthur Flour
Gluten-Free Corn Mu ns
P R E P 10 mins B A K E 22 to 24 mins T O TA L 2 hrs 32 mins Y I E L D 12 mu ns
Ingredients Instructions
1 3/4 cups (273g) King Arthur Gluten-Free Combine the gluten-free flour and cornmeal in a large mixing
1
All-Purpose Flour bowl.
1 cup (138g) gluten-free cornmeal Pour the buttermilk or cream into the bowl, and stir to evenly
2
1 1/4 cups (283g) buttermilk or heavy cream moisten the flours. Cover and let sit for 2 to 3 hours, or in the
refrigerator overnight.
1/2 cup (8 tablespoons, 113g) soft butter
3 When you're ready to bake, preheat the oven to 375°F. Grease the
3 tablespoons (64g) honey wells of a 12-cup muffin tin, or line with papers and grease the
insides of the papers.
1 large egg
4 Add the butter, honey, egg, baking powder, baking soda, and salt
2 teaspoons baking powder to the moistened flours and beat at high speed for 1 to 2 minutes.
1/4 teaspoon baking soda This isn't like a wheat-flour muffin, where you have to worry about
them getting tough: the beating helps to develop the structure of
1/2 teaspoon salt these muffins.
5 Scoop the batter into the wells of the prepared pan, and bake the
muffins for 22 to 24 minutes, until they appear set; a toothpick
inserted into the center of one of the muffins in the middle of the
pan should come out clean.
6 Remove the muffins from the oven and put the pan on a rack;
transfer the muffins from the pan to a cooling rack after 5
minutes, so they don't steam. Serve warm.
We're here to help. King Arthur Flour Baker's Hotline: (855) 371 2253
https://www.kingarthurflour.com/recipes/gluten-free-corn-muffins-recipe 1/1
