Moist and nutritious, these gluten-free cornmeal muffins are an easy side, breakfast, or yummy snack.
- 1 cup cornmeal
- 1 cup whole wheat (or gluten free flour blend)
- 1 tablespoon baking powder
- 1 cup milk (plain unsweetened if using nondairy)
- 2 tablespoons maple syrup
- 1/4 cup canola oil or melted and slightly cooled butter
- 1 teaspoons salt
- Preheat the oven to 400 F and grease a mini muffin tin.
- Stir together all ingredients in a medium bowl.
- Portion about 1 1/2 tablespoons batter into each prepared cup and bake for about 12-14 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Transfer to a wire rack to cool. Serve warm or at room temperature.
Store fully cooled muffins in an airtight container in the fridge for up to 3 days and heat for 15 seconds in the microwave before serving.
To make full-size muffins, bake for 16-18 minutes or until a cake tester inserted into the center comes out cleanly.
Use whole wheat flour or cup for cup gluten free flour blend.
Stir the ingredients together gently.
Make them mini or full size, depending on your preference.
Serve with soups, stews, chili, eggs, or as a component at snack time.
Top with butter, honey, or apple butter if desired. Dice into smaller pieces for younger toddlers.