Corn Bread Muffins (taste like Jiffy)
Gluten Free Casually
Gluten Free Casually
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Ingredients

  • 1.5 cups of the mix = 1 small box of Jiffy corn bread muffin mix.
  • 2/3 cup flour (I used my gluten free flour blend, see recipe below but if you don't have a gluten allergy then you can just use regular flour!)
  • 1/2 cup yellow cornmeal (I prefer using 1/4 cup corn flour + 1/4 cup polenta but cornmeal works fine too)
  • 1/8 cup sugar (you can add a little less if you don't care for sweet muffins or add a smidge more sugar if you prefer them slightly sweeter. You can also substitute raw sugar or stevia. If using Stevia you will need to check box for how much to substitute. I am not sure if it is equal amounts).
  • 1 tbs baking powder
  • 1/4 tsp salt
  • 1.5 cups of
  • 1.5 cups of
  • 2 tbs. oil or melted butter
  • 1/3 cup milk
  • 5 minutes
  • 350 degree oven
  • 13-18 minutes or
  • 1 1/2 cups brown rice flour
  • 1 cup white rice flour
  • 1/2 cup glutinous rice flour or soy flour
  • 1 cup potato starch (not flour)
  • 1/2 cup nonfat dry milk, make sure it is very fine in texture
  • 1 cup corn starch or tapioca starch (I used corn starch for this batch)
  • 3 tbs xanthan gum

Instructions

Comments

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