I finally cracked the code on good gluten-free corn muffins. This is huge, it’s been a year in the making. I love one of these drizzled with raw honey, or toasted and eaten with a meal like my lentil crimini stew.
The gluten free corn muffin experiments have been plenty, they’re tough little treats to replicate with wholesome ingredients. In fact, one batch in particular was the only baking experiment an ex of mine refused to eat. The result I’ve been trying to replicate for a long while now was Krusteauz’s Honey Cornbread. The taste is honestly phenomenal, but it’s phenomenal because it contains dairy, white flour and sugar.
This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled or made into a cornbread loaf.
- 1 cup cornmeal
- 1/2 cup brown rice flour
- 1 teaspoon baking powder
- pinch of salt
- 1 cup lite coconut milk
- 1/4 cup honey
- 1 egg
- 2 tablespoons oil
Preheat oven to 350°F. Whisk egg, honey and coconut milk in a small bowl. Add all remaining ingredients and stir until smooth.
Pour 1/4 cup of batter into greased muffin tins (unless lined with papers). Bake for 13-15 minutes.