Golden Cornbread Muffins
 
Prep time
Cook time
Total time
 
Tender golden gluten free cornbread. Slightly sweet and moist. The perfect side for soup or a barbecue.
Author:
Recipe type: Bread
Serves: 12
Ingredients
  • ½ cup corn flour (or sorghum flour)
  • ½ cup cornmeal
  • ¼ cup almond flour
  • ½ cup potato starch (not flour)
  • ½ teaspoon xanthan gum
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 5 tablespoons butter, melted
  • 2 eggs
  • 1 cup buttermilk, room temperature
  • ¼ cup sugar
  • 1 tablespoon honey
Directions
  1. Preheat oven to 350 degrees. Grease around the tops of a 12 count standard muffin tin and fill holes with paper liners. Set aside.
  2. In a medium bowl whisk together corn flour (or sorghum flour), cornmeal. almond flour, potato starch, xanthan gum, baking powder and salt.
  3. In a larger bowl beat eggs. Add sugar and milk and beat until sugar is dissolved. Add melted butter.
  4. Add dry ingredients to wet ingredients. MIx until combined. Beat an additional minute.
  5. Fill muffin liners ⅔ way full with batter. Bake at 350 degrees for 15-18 minutes or until golden and tops bounce back with touch of a finger.
  6. Cool on cooling rack until ready to serve.*
Notes
*For eating leftover cornbread, microwave for 10-15 seconds to soften.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/golden-cornbread-muffins/