Gluten-Free Corn Muffins - Recipe
These gluten-free corn muffins are a true joy to eat. They develop a nice dome while baking and retain their shape! Most importantly they have a wonderful corn flavor with a bit of sweetness from the coconut flour, and the texture is soft and pleasant. The secret to the wonderful texture - psyllium husk. It absorbs and retains moisture to give the muffins a nice soft crumb.
2 c. Yellow Cornmeal finely ground (such as from Arrowhead Mills)
1/2 c. Gluten Free All Purpose Flour (such as from King Arthur)
1/2 c. Coconut Flour (such as Let's Do Organic)
1 T. Sugar
1 T. Baking Powder
1 tsp. Salt
1 c. Plain Goat Yogurt
1 3/4 c. Water
1 1/2 tsp. Psyllium Husk (such as Organic Whole Husk Psyllium from Organic India)
3 Eggs
5 T. Unsalted Butter melted and cooled
Preheat oven to 400 degrees Fahrenheit.
Whisk together the first six ingredients in a mixing bowl. In a second bowl, whisk together the yogurt, water, and psyllium husk and set aside 10 minutes to allow the psyllium husk to absorb the liquid. Then whisk the eggs into the liquid mixture. Pour the liquid mixture into the dry mixture and whisk until just incorporated. Then as a final step, whisk in the butter.
Spoon the batter into muffin cups even with the top of the pan. Bake for 20-25 minutes till slightly golden on top and a cake tester comes out clean when inserted into the center.
Gluten-Free Corn Muffins
(Makes 12)2 c. Yellow Cornmeal finely ground (such as from Arrowhead Mills)
1/2 c. Gluten Free All Purpose Flour (such as from King Arthur)
1/2 c. Coconut Flour (such as Let's Do Organic)
1 T. Sugar
1 T. Baking Powder
1 tsp. Salt
1 c. Plain Goat Yogurt
1 3/4 c. Water
1 1/2 tsp. Psyllium Husk (such as Organic Whole Husk Psyllium from Organic India)
3 Eggs
5 T. Unsalted Butter melted and cooled
Preheat oven to 400 degrees Fahrenheit.
Whisk together the first six ingredients in a mixing bowl. In a second bowl, whisk together the yogurt, water, and psyllium husk and set aside 10 minutes to allow the psyllium husk to absorb the liquid. Then whisk the eggs into the liquid mixture. Pour the liquid mixture into the dry mixture and whisk until just incorporated. Then as a final step, whisk in the butter.
Spoon the batter into muffin cups even with the top of the pan. Bake for 20-25 minutes till slightly golden on top and a cake tester comes out clean when inserted into the center.
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| On left, Gluten-Free Corn Muffins at Montpelier Steeple Chase 2018 |
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