Gluten Free Corn Muffins (Jiffy Copycat)
These gluten free corn muffins are perfect for soup season! They are made with gluten free and dairy free ingredients but taste just like Jiffy cornbread muffins.
Servings: 6
Calories: 169 kcal
Ingredients
- ½ Cup (74 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup (60 6) Gluten Free Cornmeal
- 3 Tablespoon (38 g) Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Large Egg
- 1 Egg Yolk
- ½ Cup (120 ml) Non Dairy Milk
- 2 Tablespoon (21 g) Oil
Instructions
- Preheat oven to 400 °F (204 °C). Line 6 cup muffin tin with paper liners.
- Combine all the dry ingredients into a large bowl. Whisk together until well mixed.½ Cup (74 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (60 6) Gluten Free Cornmeal, 3 Tablespoon (38 g) Sugar, 2 teaspoon Baking Powder, ½ teaspoon Salt
- Crack the egg and egg yolk into a second bowl. Whisk until frothy.1 Large Egg, 1 Egg Yolk
- Add the oil and milk to the beaten eggs. Whisk together until smooth.2 Tablespoon (21 g) Oil, ½ Cup (120 ml) Non Dairy Milk
- Pour the wet ingredients into the dry. Fold together about 15 strokes.
- Divide the batter into your prepared 6 muffin cups. Let batter sit for 10 minutes before baking.
- Bake in preheated oven for 15-18 minutes until tops spring back when gently poked.
Notes
Need the dry cornbread mix for another recipe? Just combine the gluten free flour, cornmeal, sugar, baking powder and salt (no wet ingredients). Whisk together to mix well. Use as you would a box of Jiffy corn muffin mix.
Double It: Make 12 muffins or bake in an 8-inch or 9-inch square pan. The bake time will be approximately the same.
Storage: Store in an airtight container at room temperature up to 3 days.