Gluten-Free Cornmeal Molasses Muffins Recipe

Name: Gluten-Free Cornmeal Molasses Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 grams (approximately 1 cup) cornmeal; 140 grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix; 35 grams (approximately 1/4 cup) soy flour or additional all-purpose gluten-free mix; 2 7/10 grams (1 teaspoon) ground ginger; 10 grams (2 teaspoons) baking powder; 5 grams (1 teaspoon) baking soda; 3 1/2 grams (rounded 1/2 teaspoon) salt; 2 eggs; 240 grams (1 cup) plain low-fat yogurt or buttermilk; 175 grams (1/2 cup) blackstrap molasses; 5 grams (1 teaspoon) vanilla; 75 grams (1/3 cup) canola or grape seed oil; 75 grams (1/2 cup) raisins (optional)

Servings: persons

140 grams (approximately 1 cup) cornmeal
140 grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix
35 grams (approximately 1/4 cup) soy flour or additional all-purpose gluten-free mix
2 7/10 grams (1 teaspoon) ground ginger
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3 1/2 grams (rounded 1/2 teaspoon) salt
2 eggs
240 grams (1 cup) plain low-fat yogurt or buttermilk
175 grams (1/2 cup) blackstrap molasses
5 grams (1 teaspoon) vanilla
75 grams (1/3 cup) canola or grape seed oil
75 grams (1/2 cup) raisins (optional)

1
Preheat the oven to 375 degrees with a rack in the middle.
2
Oil or butter muffin tins.
3
Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl.
4
Pour in any grainy bits that remain in the sifter.
5
In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil.
6
Quickly whisk in the cornmeal mixture.
7
Fold in the raisins.
8
Using a spoon or ice cream scoop, fill muffin cups to the top.
9
Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen.
10
Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack.
11
If they dont release easily, allow to cool and then remove from the tins.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 140 grams (approximately 1 cup) cornmeal, 140 grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix, 35 grams (approximately 1/4 cup) soy flour or additional all-purpose gluten-free mix, 2 7/10 grams (1 teaspoon) ground ginger, and more.

Yes, Gluten-Free Cornmeal Molasses Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Cornmeal Molasses Muffins

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