Gluten Free Buttermilk Cornbread Muffins
 
 
Author:
Serves: 12
Ingredients
  • 1/2 cup butter or margarine
  • 2/3 cup white sugar (less if you want)
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose gluten-free flour (see Note)
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F. Grease muffin pan and set aside.
  2. In a microwave safe bowl, melt butter. Stir in sugar.
  3. Add eggs and stir to combine.
  4. Stir in buttermilk.
  5. Add dry ingredients, and stir until few lumps remain.
  6. Scoop into prepared muffin tin.
  7. Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.
Notes
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/03/gluten-free-buttermilk-cornbread-muffins.html