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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.
Course Side Dish
Cuisine American, Gluten Free, Quinoa
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 171kcal
Author Wendy Polisi


  • 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
  • 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.


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