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Gluten Free Corn Muffins (Jiffy Copycat)
This copycat Jiffy corn muffin recipe is made gluten free and dairy free. Perfect for soup season!
Prep Time
5
minutes
mins
Cook Time
18
minutes
mins
Resting Time
10
minutes
mins
Total Time
33
minutes
mins
Course:
Side Dish
Cuisine:
American
Diet:
Gluten Free
Servings:
6
Calories:
169
kcal
Author:
Tiffany
Ingredients
½
Cup
Gluten Free 1-to-1 Flour Blend
I use Bob's Red Mill
½
Cup
Gluten Free Cornmeal
3
Tablespoon
Sugar
2
teaspoon
Baking Powder
½
teaspoon
Salt
1
Large Egg + 1 Egg Yolk
½
Cup
Non-Dairy Milk
2
Tablespoon
Olive Oil
US Customary
-
Metric
Instructions
Preheat oven to 400 degrees. Line 6 cup muffin tin with paper liners.
Combine all the dry ingredients into a large bowl. Whisk together until well mixed.
½ Cup Gluten Free 1-to-1 Flour Blend,
½ Cup Gluten Free Cornmeal,
3 Tablespoon 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 Olive Oil,
½ Cup 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.
Video
Notes
Storage:
Store in an airtight container at room temperature up to 3 days.
Nutrition
Calories:
169
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
356
mg
|
Potassium:
81
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
117
IU
|
Vitamin C:
1
mg
|
Calcium:
118
mg
|
Iron:
1
mg