Sunday, January 27, 2013

Gluten Free Corn Muffins ~ Bob's Red Mill

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Gluten Free Corn Muffins ~ Bob's Red Mill

1 Pkg: 20 oz. Bob's Red Mill Gluten Free Cornbread Mix

Directions per-package:

Have all ingredients at room temperature
1-1/2 Cups Milk  (Rice, Soy or Dairy)
1/3 Cup Melted Butter (Or Oil)
2 Eggs

Optional: 2 TBL Honey

Spray a 12 Muffin tin pan with Cooking Spray.

Using a KitchenAid Mixer with paddle:
Place the entire package of Cornbread Mix in large bowl
Add, Milk, Eggs, Melted Butter and Honey.
Mix on low until blended.
Scrape down the bowl.
Beat on high for 30 seconds.

Using an Ice Cream scoop measure into Muffin Tins. Makes 12 Muffins

Bake in a pre-heated 375* Oven
20-23 Minutes or until golden brown and cake tester inserted in middle comes out clean.
Remove from Muffin Tin and cool on Wire Wrack.

I Froze the left overs in a Plastic Container. They only take about 30 seconds to defrost.

If you wish to make the Cornbread:
Follow instructions above
Pour into a Generously greased 9X9 Pan
Bake for 25 minutes of until nicely browned.

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