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Gluten-Free Cornbread Muffins

  • Beginner
  • 12 muffins
  • 15 min
Baking Success Or Baking Mess


2 cups Gluten-Free Flour Mix
1 cup yellow cornmeal
3/4 cup sugar
1 tablespoon Fleischmann's® Baking Powder
1/4 teaspoon salt
3/4 cup milk
2/3 cup Mazola® Corn Oil
2 eggs


Preheat oven to 400°F. Prepare 12 paper lined or greased muffin cups (2-1/2 inch).

Combine flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.

Whisk milk, oil and eggs together. Add to flour mixture and stir just until moistened.

Evenly divide batter into prepared muffin cups, filling each almost full.

Bake 15 to 18 minutes or until muffins are golden brown and wooden pick inserted in center comes out clean. Transfer muffins to a wire rack to cool.

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