How to Make Gluten-Free Cornbread Muffins

If you suffer from celiac disease or even just have a gluten sensitivity, you know how hard it can be to follow a gluten-free diet. While you can't eat breads made from grains like wheat, rye and barley, corn is one grain that you can include in a gluten-free diet, so you don't have to go without the cornbread when you have your chili.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 cup cornmeal
• 3/4 cup chick pea flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup olive oil, not virgin
• 1 egg, beaten
• 12-slot muffin pan

1. Preheat the oven to 400 degrees Fahrenheit.

2. Spritz a 12-slot muffin pan with nonstick baking spray.

3. Combine the cornmeal, chick pea flour, sugar, baking powder and salt in a large bowl.

4. Combine the milk, oil and egg in a glass measuring cup and whisk to combine.

5. Pour the wet ingredients into the dry ingredients and mix with a fork just enough to combine.

6. Pour the batter into the prepared slots of the muffin pan.

7. Bake for 15 to 20 minutes, or until the cornbread begins to pull away from the sides of the pan and is golden in color. Serve immediately.

References

• MayoClinic.com: Gluten-free Diet