Gluten free corn muffins

corn muffin


This morning I had a sudden craving for corn muffins.  I have an abundance of gluten free Bisquick, so I looked online for a recipe.

I was able to find plenty of recipes for cornbread, but not muffins.  I came across a recipe using Bisquick I thought I could modify.  Here is the link:

Gluten free Bisquick cornbread

I was able to modify the recipe a bit to suit my needs.

Here is the original recipe as posted at Our Gluten-free Reality:

1 cup Bisquick
1 cup corn meal
3 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoons salt
2 tablespoons sugar
1 teaspoon xanthan gum
Put the wet ingredients into a 2 cup measure
2 eggs
1 teaspoons vanilla
1/4 cup oil
1/4 cup buttermilk and add regular milk to the top (making 2 cups)
Mix wet and dry ingredients separately, then blend together until a smooth batter forms. Pour into a 10 inch seasoned cast iron skillet or a spray-greased 9×13 baking pan. Bake at 350 for 30-35 minutes just until a tester in the center comes out clean. Overbaking results in dry, crumbly bread.
Reality Bite:
Remember you can substitute milks for non-dairy versions like almond milk and the eggs with egg replacers or flax if necessary. I had to do that when I first started with this diet.
Here are the modifications I made.  Unless otherwise noted, I followed the recipe:
  • I used only one teaspoon of baking powder-three seemed like an awful lot…I haven’t even seen cakes with that much baking powder. Plus bisquick already has leavening in it.
  • I left out the baking soda-I thought it was redundant since I wasn’t using buttermilk.  The buttermilk acts as an acid to activate the baking soda.  You usually don’t need both baking soda and baking powder
  • I mistakenly put three tablespoons of sugar instead of two, but this is still a small amount.  The muffins are not sweet.  You could probably add more sugar if you like.
  • I did use xantham gum, but you could probably leave it out.  Xantham gum helps to retain moisture in gluten free baking.
  • I left out the vanilla.  This seemed a bit odd in cornbread, especially since it is not that sweet, but you can certainly add it.
  • I added enough dairy free milk to make two cups of liquid after adding the eggs to the 1/4 cup of oil.  I used grapeseed oil as it does not have any strong taste.  I mixed the eggs and oil together, added the milk, then mixed again before adding to the dry ingredients.
I filled 12 well greased muffin cups about 3/4 full then baked at 350 for about 18 minutes.  The muffins turned out very moist and actually taste like corn muffins.  No small feat in gluten free baking.  Your baking time will vary according to your oven.  Do not overbake these!
Bake only until a tester comes out clean with no batter on it.  Crumbs are ok.  This is the most tricky thing in gluten free baking;  not to overbake.  Gluten free baked goods will not act like regular baked goods.  You have to take them out before they get that rich golden color.  This just won’t happen in gluten free baking.  If they are rich and brown, they are dry.
I would definitely make these again.  It just goes to show that recipes can be modified with good results.  I know I have posted that you should not modify a recipe, but it depends on what you are modifying.  This recipe is already gluten free.  She does also mention that you can sub in dairy free milk.  She has already done the homework for you.
Please let me know how these turn out for you.

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