How To make Title: Corn Meal Muffins

Gluten Free Corn Muffins

These classic gluten free corn muffins make a perfect side for soup or chili, and toast up just right for breakfast with some jam and butter.

Even better, you can make this dry gf corn muffin mix ahead of time, and add eggs and milk in minutes. Just like the little blue box, but gluten free!

For the FULL RECIPE including substitution information and ingredient amounts, please come visit me on the blog at

Timestamps:
0:00 Intro
0:02 Prepare Dough
0:38 Scoop into Muffin Wells
0:43 Bake and Serve

Video Title: Gluten Free Corn Muffins
By Gluten Free on a Shoestring

Mexican Cornbread Muffins

Mexican Cornbread Muffins
1 cup Yellow Cornmeal
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Buttermilk
2 eggs
1/4 cup vegetable Oil or Corn Oil
1 small can (8 ounces) Creamed Corn
1 small Onion, chopped
1 to 2 tablespoons Jalapenos, chopped, picked or fresh
8-ounces Shredded Cheddar Cheese
Mix first 3 dry ingredients together then add the rest and stir together. Spray a muffin tip with non-stick cooking spray and fill each cup with 1/4 cup worth batter. Bake at 400 degrees F for 22 to 25 minutes until golden brown. Let cool a couple of minutes then turn out onto a wire rack to finish cooling a bit. Good while they are still warm or room temp. Enjoy with your favorite pot of beans, soup, chili or simply with a glass of sweet tea.

Easy, Gluten-Free Jalapeño Corn Bread Muffins Ready in 10 Minutes | Alt-Baking Bootcamp | Well+Good

These jalapeño corn muffins are gluten-free, dairy-free, and absolutely delicious. They're the perfect easy snack to bake at the beginning of the week, and enjoy for breakfast, or whenever you're craving something savory. Full recipe below!

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GF Keto-Friendly Jalapeño Corn Muffins Recipe

Ingredients:
1 cup Bob’s Redmill Medium Fine Cornmeal
½ cup White Rice Flour
½ cup Almond Meal
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
¼ cup Cane Sugar
2 Eggs
½ cup Grapeseed Oil
1 cup Unsweetened Almond Milk
¼ cup Honey
½ cup TJ’s Hot & Sweet Jarred Jalapenos, finely chopped

1. Preheat oven to 350 degrees. Grease large muffin tin with non-stick cooking spray. Alternatively, can be made as cornbread in loaf or cake pan if no muffin tin is available.
2. Combine all dry ingredients in large mixing bowl. Combine All wet ingredients, except jalapeños, in medium mixing bowl. Whisk until yolks and honey are fully emulsified into oil and milk. Add wet mixture to dries.
3. Lastly, add in jalapeños--tailor amount to taste, these pack quite the spicy punch! Bake for 10 mins, rotate, bake for another 7-10 mins, or until desired golden color is achieved. Best eaten warm with butter!

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Looking for more healthy and delicious recipes? Try these:
Vegan double chocolate cake:
Chocolate popcorn bark:
Dairy-free pavlova:

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CORA LEE'S SWEET SOUTHERN CORNBREAD MUFFINS

MACK DADDY’S DIVINE KITCHEN: Sugar Substitutes I use: Xlear, XyloSweet, All Natural Xylitol Sweetener and I like to mix an All Natural Stevia together. Stevia in my opinion is sweeter than sugar, The good thing is when your cornbread or corn muffins are golden brown, then you know your cornbread / muffin are done.