Brunch

Donna's Gluten-free Dairy-free Corn Muffins is for Side Dish.

Donna's Gluten-free Dairy-free Corn Muffins takes 10 minutes to prepare.

Donna's Gluten-free Dairy-free Corn Muffins takes 18 minutes to cook.

Donna's Gluten-free Dairy-free Corn Muffins makes 12 servings.

The ingredients for Donna's Gluten-free Dairy-free Corn Muffins are:

1 cup gluten-free all-purpose flour (I use Beth's from Gluten-free Pantry)
1 cup white cornmeal (yellow will do)
1/4 cup organic cane sugar
4 teaspoons baking powder
2 large eggs
3 ounces plain soy yogurt
3/4 cup of plain, unsweetened soy milk
1/4 cup canola oil

Here is how you make Donna's Gluten-free Dairy-free Corn Muffins:

Place 3 ounces of yogurt in a 1 cup measuring cup and add enough unsweetened, plain soy milk to measure 1 cup of liquid. Stir to make a smooth buttermilk alternative. Pour into mixing bowl and add canola oil, and beaten eggs. In a separate bowl, combine all dry ingredients. Slowly stir into the wet ingredients. Prepare baking cups with paper liners or spray oil, or can be baked in a 9-inch square pan (with increased cooking time.) Bake at 425 degrees for 18 minutes or until golden and toothpick inserted in center of muffin comes out clean. If using square pan, cornbread will need to bake about 35-45 minutes. Check often.Number of Servings: 12Recipe submitted by SparkPeople user AUNTEP.

The nutritional information for Donna's Gluten-free Dairy-free Corn Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 181.8

• Total Fat: 5.9 g
• Cholesterol: 36.1 mg
• Sodium: 397.3 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 0.9 g
• Protein: 3.3 g

The dietary needs meet for Donna's Gluten-free Dairy-free Corn Muffins is Gluten Free