23 Nov

Best Ever Gluten Free Cornbread Muffins

These cornbread muffins are so light and fluffy and delicious, they’re addicting.  I ended up making a second batch the night when I finally figured out this recipe, because everyone was streaming into the kitchen and gobbling them up!  These would make a great gluten free alternative to Thanksgiving rolls, serve them right up alongside your Best Ever Roasted Turkey, Amazing Gluten Free Stuffing, and Gourmet Cranberry Sauce!

Thanksgiving (1 of 15)

Nutritional Notes:  These muffins are compliant with Paleo and SCD & GAPS diet protocols.  They are also Ovo-Lacto Vegetarian.  They would be Clean if you replaced the goat’s milk with coconut milk and the butter with grape seed oil.

Prep time:  These are very easy to make – about 10 minutes active prep, and 30 minutes bake time.

Yield: 24 muffins

Ingredients:

1 cup Bob’s Red Mill Gluten Free 1 to 1 flour

3 cups Bob’s Red Mill Cornbread Mix

1 teaspoon sea salt

1 1/2 cups whole Goat’s Milk

2 sticks (1 cup) grass-fed butter

4 farm fresh eggs

3/4 cup maple syrup

4 Stevia packets

Directions:

Prepare the muffin pan with liners (I use and love the tulip liners, like professional bakeries use).

 Thanksgiving (15 of 15)

Place the gluten free flour and the cornbread mix, together with the salt, in a stand mixer with the standard attachment and blend on low.  

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Next, mix the wet ingredients in a separate bowl until well blended.  This includes the goat’s milk, melted butter, eggs and maple syrup.

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Thanksgiving (10 of 15)

Slowly pour the wet ingredients in the separate bowl into the dry ingredients in the stand mixer, while the mixer remains on low speed.

Thanksgiving (9 of 15)

After just a minute, the batter will be the perfect consistency.

Thanksgiving (8 of 15)

Stop the mixer and get ready to place the batter into the muffin cups.  Take a large ice cream scoop and place two scoops into each tulip liner (regular cupcake liners can probably only handle one scoop).

Thanksgiving (7 of 15)

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Now it’s time to take 2 Stevia packets and sprinkle them over the muffins.  I sprinkle one stevia packet over about 6 muffins.  This bakes into a little sweet crust on top of the cornbread muffins and it’s delicious!

Thanksgiving (4 of 15)

Thanksgiving (2 of 15)Now place the muffins into your 350 degree oven, and bake until the tops are crisp and a toothpick comes out clean.  This took me about 30 minutes.  Cool slightly and remove from pan.  Consider serving with Maple Buttercream Frosting for a decadent treat!

Best Ever Gluten Free Cornbread Muffins
These cornbread muffins are so light and fluffy and delicious, they're addicting. I ended up making a second batch the night when I finally figured out this recipe, because everyone was streaming into the kitchen and gobbling them up! These would make a great gluten free alternative to Thanksgiving rolls, serve them right up alongside your Best Ever Roasted Turkey, Amazing Gluten Free Stuffing, and Gourmet Cranberry Sauce!
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Ingredients
  1. 1 cup Bob's Red Mill Gluten Free 1 to 1 flour
  2. 3 cups Bob's Red Mill Cornbread Mix
  3. 1 teaspoon sea salt
  4. 1 1/2 cups whole Goat's Milk
  5. 2 sticks (1 cup) grass-fed butter
  6. 4 farm fresh eggs
  7. 3/4 cup maple syrup
  8. 4 Stevia packets
Instructions
  1. Prepare the muffin pan with liners (I use and love the tulip liners, like professional bakeries use).
  2. Place the gluten free flour and the cornbread mix, together with the salt, in a stand mixer with the standard attachment and blend on low.
  3. Next, mix the wet ingredients in a separate bowl until well blended. This includes the goat's milk, melted butter, eggs and maple syrup.
  4. Slowly pour the wet ingredients in the separate bowl into the dry ingredients in the stand mixer, while the mixer remains on low speed.
  5. After just a minute, the batter will be the perfect consistency.
  6. Stop the mixer and get ready to place the batter into the muffin cups. Take a large ice cream scoop and place two scoops into each tulip liner (regular cupcake liners can probably only handle one scoop).
  7. Now it's time to take 2 Stevia packets and sprinkle them over the muffins. I sprinkle one stevia packet over about 6 muffins. This bakes into a little sweet crust on top of the cornbread muffins and it's delicious!
  8. Now place the muffins into your 350 degree oven, and bake until the tops are crisp and a toothpick comes out clean. This took me about 30 minutes. Cool slightly and remove from pan. Consider serving with Maple Buttercream Frosting for a decadent treat!
Notes
  1. Nutritional Notes: These muffins are compliant with Paleo and SCD & GAPS diet protocols. They are also Ovo-Lacto Vegetarian. They would be Clean if you replaced the goat's milk with coconut milk and the butter with grape seed oil.
  2. Prep time: These are very easy to make - about 10 minutes active prep, and 30 minutes bake time.
  3. Yield: 24 muffins
Oreganic Farms http://oreganicfarms.com/
Thanksgiving (1 of 15)

 


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