Wednesday, October 27, 2010

Gluten Free Corn Bread Muffins

3 TBSP liquid honey
1/2 cup melted butter
3 large eggs
1 can 428g canned creamed corn
1 to 1 1/4 cup milk
1/2 cup sour cream
1½ cups gluten free flour
1 cup fine cornmeal
½ cup corn starch/flour
1 1/2 TBSP baking powder
1/4 tsp salt
1 tsp sugar
*Chopped Jalapeno (optional)
*Cheddar Cheese (optional)

Preheat the oven to 425˚F (220˚C) In a mixing bowl, whisk together honey and melted butter.  Add the eggs and creamed corn to combine. 

In a separate bowl, mix together all the dry ingredients. Slowly incorporate the wet ingredients into the dry ingredients using a whisk. Stir well to ensure there are no lumps.  

As gluten free flour needs more moisture than regular flour, ensure mixture is not too dry.  Add additional milk if required. Batter should be thick (not runny).  For a zesty version, add 1/4 cup Jalapenos or 1/2 cup shredded cheddar cheese to the batter.

Pour into 12x muffin tin lined with holders.  Bake for 20 to 25 minutes or until toothpick comes out clean.  Remove from the oven and cool before serving.

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