GLUTEN-FREE CORN-CHEDDAR MUFFINS
Rice flour, potato starch, and a little bit of tapioca starch sub in for all-purpose flour in this savory, gluten-free muffin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
- Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
- Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.
Nutrition Facts : Calories 152 g, Cholesterol 39 g, Fat 5 g, Fiber 1 g, Protein 5 g, Sodium 236 g
CORN MUFFINS
Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
- Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.
GLUTEN-FREE CORN-GRAPE MUFFINS
If you can't find the specialty flours andstarches at your grocery store, you can getthem at bobsredmill.com.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
- Whisk together cornmeal, sugar, rice flour, potato starch, tapioca starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, thengently fold in 1 cup grapes until combined.
- Spoon batter into baking cups, fillingeach three-quarters full. Top with remaining1/2 cup grapes, and sprinkle with remainingtablespoon sugar. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.
Nutrition Facts : Calories 150 g, Cholesterol 37 g, Fat 5 g, Fiber 1 g, Protein 3 g, Sodium 187 g
ROSEMARY-CORN MUFFINS
In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.
- Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
- Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.
Nutrition Facts : Calories 170 g, Cholesterol 18 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 142 g
GLUTEN-FREE BLACKBERRY-CORNMEAL MUFFINS
To make your own almond flour, pulse 1 cup of sliced or slivered almonds at a time in a food processor until finely ground.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h5m
Yield Makes one dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a small bowl, whisk together almond flour, cornmeal, baking powder, and salt. Beat butter with sugar and lemon zest on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup blackberries.
- Divide batter evenly among muffin cups. Scatter remaining 1/2 cup blackberries on top; sprinkle with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in tin, then run an offset spatula around edges and transfer to a wire rack; let cool completely.
More about "gluten free corn grape muffins from martha stewart recipes"
GLUTEN-FREE CORN MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (33)Calories 212 per servingTotal Time 2 hrs 32 mins
- Combine the gluten-free flour and cornmeal in a large mixing bowl., Pour the buttermilk or cream into the bowl, and stir to evenly moisten the flours.
- Cover and let sit for 2 to 3 hours, or in the refrigerator overnight., When you're ready to bake, preheat the oven to 375°F.
- Grease the wells of a 12-cup muffin tin, or line with papers and grease the insides of the papers., Add the butter, honey, egg, baking powder, baking soda, and salt to the moistened flours and beat at high speed for 1 to 2 minutes.
- This isn't like a wheat-flour muffin, where you have to worry about them getting tough: the beating helps to develop the structure of these muffins., Scoop the batter into the wells of the prepared pan, and bake the muffins for 22 to 24 minutes, until they appear set; a toothpick inserted into the center of one of the muffins in the middle of the pan should come out clean., Remove the muffins from the oven and put the pan on a rack; transfer the muffins from the pan to a cooling rack after 5 minutes, so they don't steam.
CLASSIC GLUTEN FREE CORN MUFFINS | MAKE-AHEAD MIX …
From glutenfreeonashoestring.com
30 MUFFIN RECIPES - MARTHA STEWART
From marthastewart.com
GLUTEN FREE BREAKFAST CORN MUFFINS | A MAKE-AHEAD SAVORY MEAL
From glutenfreeonashoestring.com
MARTHA STEWART’S APPLESAUCE MUFFINS (GLUTEN-FREE …
From lynnskitchenadventures.com
MARTHA STEWART’S GLUTEN-FREE TREATS AND HEALTHIER SWEETS
From youtube.com
GLUTEN-FREE RECIPES - MARTHA STEWART
From marthastewart.com
GLUTEN FREE CORNBREAD MUFFINS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
GLUTEN-FREE CORN MUFFINS - MEANINGFUL EATS
From meaningfuleats.com
GLUTEN-FREE CORN MUFFINS - GLUTEN-FREE BAKING
From glutenfreebaking.com
GLUTEN-FREE CORN-GRAPE MUFFINS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EXTRA EASY, MOIST GLUTEN-FREE CORN MUFFINS - COPYCAT …
From mamagourmand.com
GLUTEN FREE CORN MUFFINS (JIFFY COPYCAT) - WELL FED BAKER
From wellfedbaker.com
EASY GLUTEN FREE CORN MUFFIN RECIPE - WHAT THE FORK
From whattheforkfoodblog.com
GLUTEN-FREE CORN MUFFINS MADE WITH BAKING MIX …
From kingarthurbaking.com
GLUTEN FREE PEAR CORN MUFFINS | GLUTEN FREE RECIPES
From glutenfreerecipebox.com
GLUTEN-FREE CORN-GRAPE MUFFINS RECIPE | MARTHA STEWART
From pinterest.com
BEST GLUTEN-FREE CORN MUFFINS RECIPE (NO NEED FOR …
From glutenfreeeasily.com
You'll also love