Gluten Free Corn Grape Muffins From Martha Stewart Recipes

GLUTEN-FREE CORN-GRAPE MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
• Whisk together cornmeal, sugar, rice flour, potato starch, tapioca starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, thengently fold in 1 cup grapes until combined.
• Spoon batter into baking cups, fillingeach three-quarters full. Top with remaining1/2 cup grapes, and sprinkle with remainingtablespoon sugar. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

MASSACHUSETTS CORN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
• Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.

GLUTEN-FREE CORN-CHEDDAR MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
• Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
• Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

GRAPE MUFFINS

Steps:

• Preheat oven to 375°F Line 12 Muffins tins with paper cups.
• Combine flour, sugar, and baking powder. Make a well in the center.
• Add milk, eggs, butter and vanilla.
• Stir until ingredients are combined. Lightly fold in grapes.
• Bake 25 minutes or until golden brown on top, Cool in pan.

GLUTEN-FREE CORN-GRAPE MUFFINS FROM MARTHA STEWART

Steps:

• 1. Preheat oven to 375 degrees. Line a 12 cup muffin tin with baking cups and lightly coat each with cooking spray. 2. Whisk together cornmeal, 1/2 cup sugar, the rice flour, potato starch, tapioca starch, baking powder and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, then gently fold in 1 cup grapes until combined. 3. Spoon batter into baking cups, filling each 3/4 full. Top with remaining 1/2 cup grapes, and sprinkling with remaining tablespoon sugar. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Turn out muffins onto rack. Let cool completely.

CORN MUFFINS

Steps:

• Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
• Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.

GLUTEN-FREE CORNMEAL, FIG AND ORANGE MUFFINS

Steps:

• Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
• Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter.
• In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.