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We hope you got insight from reading it, now let’s go back to cornmeal gluten free muffins (gf,v) recipe. To make cornmeal gluten free muffins (gf,v) you need 9 ingredients and 6 steps. Here is how you do that.
Here are the ingridients that are needed to cook a perfect Cornmeal Gluten Free Muffins (GF,V):
- Prepare 100 g of Cornmeal.
- Prepare 160 g of Rice flour.
- Use 100 g of Brown sugar.
- Provide 1 tbs of Baking powder.
- Prepare 1 tbs of Cinnamon.
- You need 2 of Eggs.
- You need 50 g of Margarine.
- Use 50 g of Rapesead oil.
- Provide 240 g of Soy milk.
Done with the ingridients? Below are the procedures on preparing Cornmeal Gluten Free Muffins (GF,V):
- Preheat the oven to 180 degrees(Gas mark4)..
- Lightly grease the muffin tin..
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder and cinnamon..
- In a separate bowl, mix together melted margarine and rapeseed oil.Pour the soy milk into the butter and the oil mixture and then mix the eggs..
- Pour the butter mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the mix batter into the prepared muffin tin..
- Bake until the top is golden brown and tester inserted into the middle of the corn meal muffin comes out clean, about 25-30 minutes. Remove the cornmeal muffins from the oven and let it cool for 10 minutes before serving..
Another blend of whole grain cornmeal and all purpose flour, these muffins are also very low in fat and sugar without compromising on texture. Try them with orange zest and fresh cranberries in place of blueberries, and you've got an entirely different muffin! These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. Plus, they're studded with mini chocolate chips! Rice flour and cornmeal replace all-purpose flour in these gluten-free blueberry muffins that the whole family will love.
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