Gluten free cornbread muffins without eggs
*Measures are in Australian cups and measures. Use gram and ml for international accuracy.1 Australian teaspoon is 5ml which is roughly the same size as most teaspoons worldwide.1 Australian tablespoon is 20ml, whereas most other teaspoons are 15ml.
Equipment
- Muffin tin with 80ml (1/3 cup) size holes (I use my USA Pan muffin tin)
Ingredients
Dry ingredients:
- 250 g polenta or corn meal (I like to use 1/2 polenta and 1/2 corn flour, which is different to the starchy white powder)
- 75 g tapioca flour
- 5g (1 teaspoon)* baking powder
- 3.5g (1/2 teaspoon)* baking soda
- 2g (1/4 teaspoon)* fine salt
Wet ingredients:
- 350 g canned creamed corn (also called canned sweet corn) not corn kernels or homemade creamed corn
- 150 g thick Greek yoghurt (I use Jalna lactose free Greek)
- 75 g honey
- 100 g butter, melted (salted or unsalted)
- 60ml (1/4 cup)* milk of choice
- 10ml (2 teaspoons)* lemon juice or white vinegar
Instructions
- Preheat your oven to 200C/400F. Thoroughly but lightly grease 10 X 80ml (1/3 cup) capacity muffin holes with butter. I use a USA Pan muffin tin.
- Whisk together the dry ingredients in a large mixing bowl.
- Whisk together the wet ingredients in a medium mixing bowl. Ensure the honey is incorporated and not sitting at the bottom of the bowl.
- Whisk the wet ingredients into the dry ingredients. The batter should be the consistency of muffin or cake batter but less cohesive and more silty (thanks to the corn meal). If your batter is considerably thicker than this, add a bit more milk.
- Decant the batter into the greased muffin holes, filling them to the rim. You should get 10 muffins from this batter. The batter will get super airy if you leave it to sit, so be sure not to leave it sitting.
- If you like, you can use a hand moistened with water to smooth down the tops of the muffins. It won't stop them from cracking but it will neaten them up.
- Bake the muffins for 15-20 muffins until cooked through and lightly golden brown. Remove them from the oven and allow them to sit for 15-20 minutes or until cool. As these muffins don't have eggs, they are fragile before they cool properly.
- Gently remove the muffins from the tin and place on a wire rack. Once completely cooled, place them in an airtight container and store in the fridge. Eat within a few days. You can freeze and defrost the muffins, but they might be a little drier than when made fresh.
Notes
- See the notes in the body of the post for substitutions, tips and tricks.
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