Gluten Free Muffin Recipe
A gluten free muffin recipe offers a nutritious breakfast solution if you’re suffering from celiac disease or just wish to give your small intestine a break. The protein, gluten, which is found in most store-bought baked goods, can cause diarrhea, stomach cramps, headaches and even osteoporosis. Three million Americans have been diagnosed with celiac disease, in which gluten inflames the small intestines and leads to severe health concerns. According to Celiac.org, 95% of suffers still remain undiagnosed. If you are experiencing stomach sensitivity or headaches occasioned by eating baked goods, give this gluten free muffin recipe a try and see if you feel better.
Here’s what you’ll need to make a super-easy, delicious gluten free corn muffin:
- Box (15 oz.) of gluten free yellow cake mix
- 1/2 cup of cornmeal
- 3/4 cold water
- 1/2 cup of melted butter
- 1 tbsp. sugar
- 3 large eggs
- 2 tsp. of grated orange rind
- 1 1/2 cup fresh blueberries (or frozen without thawing)
- 2 tsp. gluten free vanilla extract (optional)
- Preheat your oven. Gluten free muffins bake at the same temperature as cakes, although for a shorter period. Place the rack in the middle slot of your oven, then heat the oven to 375°F (190°C). By the time you complete the steps of this easy gluten free muffin recipe, your oven will be warm enough for baking.
- Prepare the baking pan. A pan with 18 muffin compartments is ideal for this gluten free muffin recipe. If the pan is non-stick, you can wipe the muffin holes with oil then pour the batter directly into the pan. However, using paper baking cups is recommended and you can find them in the baking aisle of the supermarket.
- Prepare the gluten free muffin batter. In a large bowl mix the gluten free cake mix and cornmeal. Next beat the eggs in a small bowl then add them to the big bowl along with the water, melted butter, grated orange rind and the vanilla extract if you like the taste of vanilla. Stir gently until the batter becomes smooth. If the dry ingredients create little lumps in the batter, use an electric mixer to break them up.
- Add the blueberries to the gluten free muffin batter. To give this gluten free muffin recipe its distinct flavor and appetizing appearance, be sure to use only fresh blueberries or frozen ones. Thawed ones will be too gooey and smear into the batter as you gently mix the blueberries in.
- Pour the batter in the pan. Spoon the gluten free batter into the paper cups lining your muffin pan. Place one spoonful in each of the cups, then a second and keep rotating to make sure that all the muffin cups receive an equal amount of batter in the end.
- Sprinkle sugar over the gluten free batter. To give your gluten free muffins a sweet, crunchy top, sprinkle the sugar over the muffin batter. You can use your fingertips or a sifter.
- Bake the gluten free muffins. Place your gluten free muffins in the middle rack of the preheated oven and bake them for 15 to 20 minutes. Insert a dry wood toothpick into the center of one muffin to determine when they are done. If the toothpick comes out dry, the muffins are ready.
Enjoy making this gluten free muffin recipe on weekend mornings when you don’t have to rush. Keep the muffins in the fridge to help them stay fresh longer.