Gluten Free Corn Muffins

These Gluten Free Corn Muffins are a delicious addition to your table.  With the addition of quinoa, this is a muffin you can feel good about serving.

I know for a lot of people, the hardest part about going gluten-free is giving up all the traditionally made sweets around the holidays.

I've always been a savory girl, so for me, the hardest part is giving up bread and savory muffins.

I don't bake that often the rest of the year, but when Thanksgiving and Christmas roll around, my trusty stand mixer gets dusted off, and I find myself using it all the time.

There is something about the holidays that makes me want to bake.

Of course, I do make sweets for the kids.  (Last week we made a pound cake!)

But for myself, I love to test out gluten-free savory bread and muffin recipes.

These Gluten Free Corn Muffins are out of this world! I've added quinoa to them for a punch of texture and nutrition, but feel free to leave it off if it isn't your jam.

Likewise, you can skip the cheese and salt on top, but I would encourage you to give it a try. I've found that a little touch of a flakey salt helps the flavor of savory gluten-free baked goods.

If You Like These Gluten Free Corn Muffins You May Also Like:

• Gluten Free Quinoa Bread
• Quinoa English Muffins
• DIY Christmas Wreath
• Gluten Free Recipes for Christmas

Recommended Tools to Make Gluten Free Corn Muffins:

• Large or Mini Muffin Tins
• Good Whisk or Stand Mixer

Print Recipe

5 from 1 vote

Gluten Free Corn Muffins

These Gluten Free Corn Muffins are a delicious addition to your table.  With the addition of quinoa, this is a muffin you can feel good about serving.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Side Dish

Cuisine: American, Gluten Free, Quinoa

Servings: 12

Calories: 171kcal

Author: Wendy Polisi

Ingredients

• 1 ½ cups milk
• 1 ½ tablespoons lemon juice
• ¼ cup olive oil
• 1 egg beaten, or flax egg
• 1 cup gluten free flour blend
• ¾ cup yellow cornmeal gluten free & organic
• ¾ cup cooked Quinoa
• 1 tablespoon coconut palm sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 tablespoon dried parsley
• 1 teaspoon dried onion or onion powder
• ½ teaspoon salt
• ⅛ teaspoon ground pepper
• ½ cup Parmesan cheese or Vegan Parmesan Cheese
• butter, Parmesan cheese, flaky sea salt for topping, optional

Instructions

• Preheat oven to 400 degrees.
• In a small bowl combine milk and lemon juice and set aside for 5 to 10 minutes to curdle. Whisk in olive oil and egg.
• In a separate bowl combine flour, cornmeal, quinoa, palm sugar, baking powder, baking soda, parsley, onion, salt and pepper. Make a well in the center and whisk in milk mixture, mixing until just combined. Stir in cheese.
• Spoon into 12 well greased muffin cups or 24 mini-cups.  Bake 25 minutes (large) or 18 minutes (small).
• Remove from oven and dot with butter.  Sprinkle with parmesan cheese and flaky salt.  Cook for 5 more minutes, until a toothpick comes out clean and cheese is melted.

Nutrition

Calories: 171kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 209mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 0.5mg | Calcium: 126mg | Iron: 1mg