Gluten-Free Cornmeal Muffins: Quick and Easy Recipe

I love a practical and delicious recipe, and this one gluten free cornmeal cake It's perfect for those days when you want something tasty without the hassle. Best of all? All you need is a yogurt cup to measure the ingredients!

How to Make Gluten-Free Cornmeal Muffins

Ingredients

• Half a cup of yogurt
• Half a cup of olive oil coconut
• 1 cup of sugar (you can use brown or white sugar)
• 1 cup of cornmeal
• 1 cup gluten-free flour (I use a gluten-free mix, but you can use whatever you prefer)
• 3 eggs
• 1 tablespoon of baking powder
• Guava paste to taste
• Water to taste

Preparation Method

1. Preheat the oven to 180°C.
2. In a bowl, mix half a cup of yogurt and half a cup of coconut oil.
3. Add the cup of sugar and mix well.
4. Add the cup of cornmeal and the cup of gluten-free flour, stirring until smooth.
5. Add the 3 eggs and mix until incorporated.
6. Finally, add the tablespoon of baking powder and mix gently.
7. Pour the batter into cupcake molds or a greased pan.
8. Bake in a preheated oven for about 20 minutes or until the cupcakes are golden and firm.

Preparation Time

10 minutes of preparation

20 minutes in the oven

Servings

Makes approximately 12 cupcakes

Additional Suggestions

• Try adding pieces of guava paste to the dough before baking for an extra touch of flavor.
• Serve the cupcakes with a little melted guava paste on top.

Additional Tips

• If you prefer, replace the coconut oil with another vegetable oil of your choice.
• You can use coconut or demerara sugar for a healthier version.

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Read also: Meat Roll with Spinach and Cream Cheese: Easy and Delicious

Frequently Asked Questions

Can I use another type of flour?

Yes, you can use any gluten-free flour you prefer. Just make sure it’s suitable for baking.

How to store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for up to a week.

Can I replace sugar with sweetener?

Yes, sweeteners such as xylitol or erythritol can be used in the same proportion.

Can I make this recipe without eggs?

Yes, you can replace the eggs with “flax eggs” (1 tablespoon ground flaxseed + 3 tablespoons water for each egg).

What is the best type of oil to use?

Coconut oil gives it a special flavor, but you can use sunflower, canola or even olive oil.

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