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    Home » Diet » Gluten Free Recipes

    Gluten Free Corn Muffins

    5 from 1 vote
    Posted December 13, 2017 (last updated October 19, 2018) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    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

     

    Filed Under:

    Bread and Muffin RecipesGluten Free RecipesQuinoa RecipesVegan RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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    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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