Gluten-free corn muffins


I present simple, gluten-free corn muffins. They are quick to make and are suitable for an appetizer or snack.

The recipe consists of simple ingredients, does not contain sugar but honey.

Ideally suited as an addition to spicy dishes. It may well replace sweet pastries


Ingredients


about 12 cupcakes

Dry ingredients:

  • 1 cup gluten-free corn flour
  • 1 cup gluten-free oat flour
  • 2 teaspoons baking powder (preferably gluten-free)
  • 1/4 teaspoon salt

Wet ingredients:

  • 1 cup unsweetened vegetable milk (e.g. almond)
  • 1 teaspoon apple cider vinegar
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup butter, melted and chilled

Preheat the oven to 180 degrees C. Grease the muffin mold or use paper liners. You can use a silicone mold.

In a large bowl, mix dry ingredients: corn flour, oat flour, baking powder and salt.

In a separate large bowl, mix wet ingredients: milk, apple cider vinegar, eggs and honey. Add dry ingredients to wet ingredients and mix with a spoon until they combine. Finally, add melted butter. Divide the dough evenly into prepared muffins

Bake for 18-22 minutes or until the toothpick comes out dry. Serve warm to something spicy or sprinkle with powdered sugar and treat as healthy sweetness.


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