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.
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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.
- 1 1/2 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
- 1/8 teaspoon ground pepper
- ½ cup Parmesan cheese or Vegan Parmesan Cheese
- butter, Parmesan cheese, flaky sea salt for topping, optional
- 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.
It has been awhile since I have had a corn muffin.