Three Sisters Corn Muffins – a delicious recipe with brown rice, white corn meal, potato starch, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Mix the dry ingredients of flour, corn meal, starch, salt, baking powder and soda, with optional spices, together. Set aside. Preheat the oven to 350 degrees.", "Beat the sugar and syrup together with the butter or oil. Stir in the egg and pumpkin. Next combine the dry ingredients with these. Fold in the mashed beans. Stir in the corn.", "Line 12 mini cake molds (2"" x 3"") or a muffin tin with parchment paper (or oil a cast iron corn muffin pan). Pour the batter into the cups. Top each with a sprinkle of demerara sugar for a crunchy effect on top, if desired.", "Bake 25-30 minutes until golden brown. Cool. Serve while warm with cranberry hot pepper jelly, pumpkin butter, or other jam of your choice."]
670
kcal
Calories
15
g
Fat
129
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1 cup gluten-free organic brown rice flour, 3/4 cup white corn meal, 1 tablespoon potato starch, 1 teaspoon baking powder, and more.
Yes, Three Sisters Corn 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.
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