We finally had to shut our windows and throw a blanket on our bed. It’s officially Fall and I’m beyond thrilled to be wearing a sweatshirt again, but usually with shorts. I still have my own personal heater in me.
My intention this week was to make gluten-free cornbread muffins and chili, but the thought of eating beans right now just isn’t settling.
What’s most important, was I successfully made these muffins since my craving after Jess‘s instagram of cornbread back in July. Its literally been on my mind ever since.
Let me just warn you. These muffins are like candy. AND they will disappear like candy. I didn’t grow up eating cornbread and for some reason it was always a treat when it was around. I kept these simple and without a lot of sugar. The size is also great sharing – football sunday, tailgating, halloween and/or thanksgiving.
Have a wonderful weekend, everyone!
Note: You can make these in any muffin pan or in a cake pan, just might require greater baking time.
Mini Cornbread Muffins, Gluten-free
makes about 36 mini muffins
[Recipe inspired by Forgiving Martha]
- 3/4 cup white rice flour
- 3/4 finely ground cornmeal
- 1/4 cup tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar – I used raw turbinado
- 2 eggs
- 1 cup almond milk or milk of choice
- 1/4 cup butter, melted
Preheat oven to 400 degrees F. Spray mini [or regular] cupcake pan with non-stick or grease with butter. Set aside.
Mix together white rice flour, cornmeal, tapioca starch, baking powder, salt and sugar.
In a separate bowl, whisk together eggs, milk and butter – make sure it’s cooled first. Add the wet ingredients to the flour mixture and mix until well combined.
With an ice cream scooper or spoon, fill cupcake tin 3/4 full. Bake for 16-18 minutes or until you insert a toothpick and it comes out clean.
Best enjoyed right out of the oven!
Serve with butter, honey or maple syrup.
October 5 2012