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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Gluten Free Corn Muffins

Gluten Free Corn Muffins

Published: Dec 13, 2017 by Wendy Polisi Modified: Oct 19, 2018 · 474 words. · About 3 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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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.

Photo of Gluten Free Corn Muffins Close Up

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.
White plate filled with gluten free corn muffins
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.

Overhead shot of gluten free corn muffins

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

Overhead shot of gluten free corn muffins on a white plate.

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

 

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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Comments

  1. Shannon Graham

    March 05, 2018 at 5:49 pm

    5 stars
    It has been awhile since I have had a corn muffin.

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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