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Late Summer Gluten Free Corn Muffins
GLUTEN-FREE ON A SHOESTRING11Ingredients
10Minutes
190Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 cup all purpose gluten free flour (I used Better Batter)
- 1/2 tsp. xanthan gum (omit if your blend already contains it)
- 1 cup yellow cornmeal (coarsely ground)
- 1/3 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup sour cream (or ricotta cheese, at room temperature)
- 8 Tbsp. unsalted butter (melted and cooled)
- 2 eggs (100 g, weighed out of shell, lightly beaten)
- 1/2 cup milk (any kind, at room temperature)
- 1 1/3 cups frozen corn kernels (or fresh, if fresh, sliced off about 2 large ears of corn)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium220mg9% |
| Potassium100mg3% |
| Protein3g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber<1g4% |
| Sugars7g |
| Vitamin A8% |
| Vitamin C2% |
| Calcium8% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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