GLUTEN FREE SWEET CORN BREAD MUFFINS
These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)
Provided by Latin Chef-
Categories Quick Breads
Time 43m
Yield 2 mini loafs, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
- Combine dry ingredients.
- Slowly mix in milk, melted butter, vanilla, and already beaten egg.
- Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
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Faith Mystery
[email protected]Overall, these cornbread muffins were a great success! They were easy to make, delicious, and a hit with my family and friends.
Gopal Sunar
[email protected]These muffins were a bit bland for my taste. I think I'll try adding some additional spices next time.
Joy Mfon
[email protected]I followed the recipe exactly and my muffins came out perfect! They were so moist and fluffy, and the flavor was amazing.
Fabian Abraham
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some extra milk or butter next time.
Holly Maiden
[email protected]I substituted almond milk for the regular milk and they turned out great! I also added a bit of diced jalapeno for a little kick.
Skye McGuire
[email protected]These are the best gluten-free cornbread muffins I've ever had! The recipe is easy to follow and the muffins are so moist and flavorful.
Mario Lopez
[email protected]I've made these muffins several times now and they always turn out great. They're so easy to make and are a perfect grab-and-go breakfast or snack.
Brent Larsen
[email protected]These cornbread muffins were a hit! I made them for a brunch party and they were gone in minutes. Everyone loved the sweet and savory flavor, and the texture was perfect - moist and fluffy on the inside, with a slightly crispy crust on the outside.