Gluten free Cornmeal Raspberry Muffins are a slight variation of my basic cornbread recipe. Once you learn to vary your recipes like this you'll have year round favourites you never get tired of.
Eat Alberta 150 Contest Winner
Canada turned 150 years old in 2017 and this recipe was a winner for Alberta Food Tours Instagram contest highlighting food photos taken by Alberta food lovers.
Basic Cornbread Recipe
To make my basic cornbread recipe into a muffin I increased the sugar, added lemon zest and fresh raspberries. Blueberries would be equally delicious. I decreased the baking time since muffins cook more quickly than a pan of cornbread and that's it.
Here are more ways I use my basic recipe throughout the year.
- Plain cornbread, served warm right out of the pan, smothered with corn syrup.
- I double the basic recipe to make Cornbread-Chorizo Stuffing for my turkey at Thanksgiving and Christmas.
- Cornbread Sausage Stuffing Balls are just plain cute and another way to eat more stuffing. They can even be made as muffins.
- In winter like adding savoury seasoning like cheddar cheese, bacon, jalapeños, red pepper jelly or jalapeño jelly. Any of these ideas go great with a simply bowl of homemade chili or a hearty soup.
If you like cornbread, this recipe is a keeper.
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How To Make Sugar Topping for Muffins
For a gourmet look dip the top of each muffin in melted butter then roll in sugar. The butter adds richness to the taste and the sugar creates a special occasion look. Fill a basket lined with a colourful napkin and share them with friends.
Best Tools for Gluten Free Muffins
Every oven is different, standard baking pans vary and not everyone measures as precisely as they might need to for excellent baked goods at home. These are just some of the factors that affect baking and I know you can improve your gluten free baking if you're not happy with it.
For bakeware my advice is to buy quality. It doesn't need to be the most expensive but not the cheapest either. Many baking pans and tools will last decades.
These are some of the tools I like for baking muffins:
- I like regular size muffin pans in 6 or 12 cups for everyday snacks.
- Mini size muffin tins are great for small hands or dainty treats. I also use mine to make Muffins That Taste Like Donuts and they look like the little donut holes we all love.
- Silicone muffin pan, 6 or 12 are perfect for Brazilian Cheese Buns, Egg Muffins and it's just an easy clean up all around.
- I haven't had the pleasure of trying ceramic coated muffin tins but they're a no stick option.
- A regular 10-inch Bundt pan, or even the mini Bundt pans, can turn a muffin recipe into a beautiful Banana Bundt Cake. This is a great idea for gluten free bakers since it can be hard to create enough structure for a cake to hold up. The hole in the centre makes that a non-issue.
- Regular round silicone muffin liners or a set of uncommon shaped muffin liners are an option if you have enough pans and don't want to invest in new one.
I'd love to hear what exciting things you do with your muffin recipes in the comments below.
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Gluten Free Cornmeal Raspberry Muffins
Ingredients
DRY INGREDIENTS
- 1 cup cornmeal
- ¾ cup corn flour* (or EGFG gluten free flour blend)
- ½ cup tapioca starch* (or EGFG gluten free flour blend)
- 6 tablespoon sugar
- 1½ tablespoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
WET INGREDIENTS
- 1 egg
- ⅓ cup vegetable oil
- 1 cup milk (I use 1% or 2%)
- 1 tablespoon finely chopped lemon zest
- 1½ cups raspberries, blueberries or a combination
Instructions
- Preheat oven to 400°F. Line muffin pan with 12 paper or silicone liners.
DRY INGREDIENTS
- Mix dry ingredients in a bowl. Set aside.
WET INGREDIENTS
- Combine wet ingredients in a large bowl of an electric mixer. Beat until frothy, about 1 minute.
- With mixer running slowly add dry ingredients to wet. When combined increase speed to high and mix for 1 minute.
- Gently fold in raspberries.
- Use a portion scoop to fill muffin pan. Bake 20-25 minutes until slightly golden around the edges. Cool on wire rack for 2 minutes, remove from muffin pan and cool completely.
- Store in airtight container or freeze.
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