Best 5 Mesa Grill Blue Corn Muffins Gluten Free Recipes
Mesa Grill Blue Corn Muffins are a delectable gluten-free treat that offers a unique blend of flavors and textures. Made with blue cornmeal, these muffins possess a distinctive blue-violet hue and a slightly sweet, nutty flavor. Their gluten-free nature makes them an excellent choice for those with celiac disease or gluten intolerance. Whether you're a seasoned baker or new to the kitchen, this article will guide you through the process of creating these delectable muffins, providing you with the necessary ingredients, step-by-step instructions, and helpful tips to ensure your muffins turn out perfectly.
Let's cook with our recipes!
BLUE CORNMEAL MUFFINS
Looking for classic bread made with blue cornmeal? Then try these flavorful muffins that are ready in 40 minutes. Perfect if you love Southwest cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
- Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 320 mg, Sugar 2 g, TransFat 0 g
DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS
After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).
Provided by jstorment
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
- Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
- Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 42 g, Cholesterol 70.4 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 338 mg, Sugar 16.2 g
GLUTEN-FREE BLUEBERRY CORN MUFFINS
Provided by Susan Baldassano
Categories Breakfast Brunch Bake Picnic Kid-Friendly Wheat/Gluten-Free Mother's Day Blueberry Cornmeal Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 16
Steps:
- Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
- In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
- In medium bowl, whisk together butter, milk, maple syrup, and eggs.
- Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
- Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.
MESA GRILL BLUE CORN MUFFINS (GLUTEN FREE)
Make and share this Mesa Grill Blue Corn Muffins (Gluten Free) recipe from Food.com.
Provided by PaulaG
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Position oven rack in the middle of the oven and preheat to 400°F Grease a 6-slot muffin pan with non-stick vegetable spray.
- In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
- In a small mixing bowl, whisk together the milk and eggs. Whisk in the butter mixture. In a separate bowl, whisk together the cornmeal, flour, baking powder, soda, salt, sugar and xanthan gum. Stir in the liquid mixture and stir to combine. Fold in bell pepper, jalapeño, corn and cilantro.
- Divide the batter evenly among the muffins slots and bake for 20 minutes or until set.
Nutrition Facts : Calories 249.1, Fat 11.2, SaturatedFat 6, Cholesterol 85.2, Sodium 376.6, Carbohydrate 31.5, Fiber 2.6, Sugar 3.3, Protein 6.9
BLUE CORN MUFFINS
Steps:
- Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
- In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
- In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
- In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
- Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your muffins.
- Make sure your baking powder and baking soda are fresh. Old baking powder and baking soda can make your muffins flat and dense.
- Don't overmix the batter. Overmixing can make your muffins tough.
- Bake the muffins in a preheated oven. This will help them rise evenly.
- Let the muffins cool completely before serving. This will help them hold their shape.
Conclusion:
These gluten-free blue corn muffins are a delicious and healthy breakfast or snack option. They're easy to make and can be customized to your liking. Try adding different fruits, nuts, or seeds to the batter for a unique twist.
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