Best Gluten Free Cornmeal Fig And Orange Muffins Recipes

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

GLUTEN-FREE CORNMEAL MUFFINS

Steps:

• Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
• Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
• Combine remaining dry ingredients in a separate bowl.
• Add egg and oil to cornmeal mixture.
• Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
• Fill cups 2/3 full, and bake for 20 - 25 minutes.

GLUTEN-FREE CORNMEAL MOLASSES MUFFINS

Steps:

• Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
• In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.

GLUTEN-FREE CORNMEAL MUFFINS

Steps:

• In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.

ORANGE CORN MUFFINS

Steps:

• In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. Stir into cornmeal mixture just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.