Friday, April 3, 2009

Gluten Free Blue Cornbread Muffins

In keeping with all things cupcake, I made some blue corn muffins in the mini muffin tins. They went over so well that all 48 of them were devoured before I could set some aside to freeze. I served them with a hearty crock pot ham and bean soup. I was thrilled that I remembered to take photos during all stages. This recipe is easy and can be made into a loaf or larger muffins- but there is something just cute and fun about the minis.


1 Cup Blue Corn Meal- I used Arrowhead Mills Gluten Free Organic
3/4 Cup Jules Nearly Normal Gluten Free Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 c honey
1/3 c maple syrup
1 egg
1 cup milk

Preheat oven to 425

Mix dry ingredients in large bowl. Add wet ingredients into a large pyrex cup and blend with a stick blender. Combine wet into dry until mixed but not over stirred.Spray mini muffin tin with Butter flavor PAM then pour batter into tins until about 3/4 full. Bake for 12 minutes and check for golden brown edges.Cool for 5 minutes in the tins then remove them to wire rack. Store in Ziploc bag or container.These really rock served warm with a dollop of honey butter.

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