Side Dish

Corn Muffins, gluten- and dairy-free is for Side Dish.

Corn Muffins, gluten- and dairy-free takes 8 minutes to prepare.

Corn Muffins, gluten- and dairy-free takes 20 minutes to cook.

Corn Muffins, gluten- and dairy-free makes 11 servings.

The ingredients for Corn Muffins, gluten- and dairy-free are:

1.5 cups PLAIN white cornmeal
.5 cup white rice flour
2 tsp baking powder
.5 tsp baking soda
.4 tsp table or sea salt
2 whole large eggs
2/3 cup rice milk
2 tbsp canola oil
canola oil cooking spray or paper muffin cup liners

Here is how you make Corn Muffins, gluten- and dairy-free:

Mix all dry items together in a large mixing bowl. Add eggs, oil, and milk and mix well again. Spoon into greased or muffin-cup lined muffin tin and bake for 15-18 minutes at 400 degrees. Makes 11 generous or 12 average muffins.Note: If using paper liners, allow muffins to cool completely before removing liners. Otherwise, the bottom crust will peel off with the liner.Number of Servings: 11Recipe submitted by SparkPeople user BEE-JR.

The nutritional information for Corn Muffins, gluten- and dairy-free is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 131.4

• Total Fat: 4.3 g
• Cholesterol: 39.0 mg
• Sodium: 255.3 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 1.4 g
• Protein: 3.0 g

The dietary needs meet for Corn Muffins, gluten- and dairy-free is Gluten Free