Gluten-Free Corn Bread Muffins
These hearty, gluten-free corn muffins stay fresh for several days. Serve them hot with butter and a drizzle of honey or sorghum syrup.
Serves: 12Hands-on: 5 minutesTotal: 30 minutesDifficulty: Easy
- 1⁄2 cup butter
- 2⁄3 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1⁄2 tsp. baking soda
- 1 cup cornmeal
- 2⁄3 cup brown rice flour
- 1⁄3 cup arrowroot starch
- 1⁄2 tsp. xanthan gum
- 1⁄2 tsp. salt
- Preheat oven to 350°F. Line a standard muffin pan with paper liners.
- In a large microwave-safe bowl, melt butter using a microwave on 50% power, checking every 15 seconds for 1 minute, or until melted. Stir in the sugar. Add eggs and stir to combine. Stir in buttermilk.
- In a medium-sized mixing bowl, whisk the remaining ingredients. Add to wet ingredients and stir until few lumps remain.
- Scoop batter into prepared muffin tin. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the muffin pan for 5 minutes before removing to cooling rack.