Gluten Free Buttermilk Cornbread Muffins From The Baking Beautie Recipes

GLUTEN FREE BUTTERMILK CORNBREAD MUFFINS FROM THE BAKING BEAUTIE

Steps:

• Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
• In a microwave safe bowl, melt butter. Stir in sugar.
• Add eggs and stir to combine.
• Stir in buttermilk.
• Add dry ingredients and stir until few lumps remain.
• Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
• Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
• Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.

GLUTEN-FREE BUTTERMILK BISCUITS

Steps:

• Whisk together the flour, psyllium, baking powder and salt in a large bowl and put the bowl in the freezer for 15 minutes. Put the butter cubes on a saucer and put them into the freezer as well.
• Put the flour mixture into the bowl of a food processor and whirl them up to aerate the flour and combine the ingredients. Add the butter cubes and pulse the food processor until the butter has been broken down into pieces the size of lima beans. Pour in the buttermilk and yogurt and pulse until everything is just combined.
• Put the biscuit dough onto a piece of parchment paper, being careful to remove the food processor blade. Using the heel of your hand, press the biscuit dough together very gently. Form the dough into a disc 1 inch in height.
• Grease a 9-inch skillet. Using a biscuit cutter or a small glass, cut straight down into the dough and cut out as many biscuits as possible. (Do not twist the biscuit cutter, as that will blunt the edges of the biscuit dough and prevent them from rising.) Place the biscuits into the prepared skillet, nestling them right up against each other, which will nudge the biscuits to rise taller. Gather all the scraps of dough into another tall disc and cut as many more biscuits as possible. Put the skillet into the freezer for at least 1 hour.
• Preheat the oven to 425 degrees F. Take the skillet from the freezer and put it directly into the oven. Bake until the biscuits are firm and light golden brown, 12 to 14 minutes. Brush the tops of the biscuits with the melted butter and let them rest in the pan for 10 minutes, then serve immediately.

SWEET! GLUTEN FREE SWEET CORNBREAD OR CORN MUFFINS

Steps:

• Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
• Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.

BUTTERMILK CORNMEAL MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased and or paper-lined muffin cups.
• In a large bowl, combine the buttermilk and cornmeal; set aside.
• In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
• Add to the flour mixture just until combined; do not overmix.
• Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
• Serve warm.