Gluten-Free Cornmeal Muffins Recipe
Gluten-Free Cornmeal Muffins Recipe photo by Taste of Home
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Gluten-Free Cornmeal Muffins Recipe

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Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings


  • 3/4 cup fat-free milk
  • 1/4 cup honey
  • 2 tablespoons canola oil
  • 1 egg
  • 1 egg white
  • 1-1/2 cups cornmeal
  • 1/2 cup amaranth flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup frozen corn, thawed
  • 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

Nutritional Facts

1 muffin: 169 calories, 5g fat (1g saturated fat), 23mg cholesterol, 263mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. In a large bowl, beat the first five ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese.
  2. Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Cornmeal Muffins in Healthy Cooking October/November 2011, p62

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camjoyful User ID: 3538609 121211
Reviewed Dec. 18, 2011

"I have two people in my family (daughter and granddaughter) that are wheat intolerant. Both of them loved this recipe. I made it for Thanksgiving so they could have bread and everyone else ate them too."

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