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Corn Muffins: Einkorn or Gluten Free Flour

Corn Muffins: Einkorn or Gluten Free Flour

What we have here is a really good corn muffin- tender, moist, not overly sweet, yet very flavorful. We’ve made the recipe perfect with every type of jovial flour, einkorn or gluten free, so everyone can enjoy a simple and delicious classic corn muffin! One recipe note: we found that the muffins dome well and have a better texture when the batter is added directly to the muffin tin, without the paper liner, but you can bake them either way.

Einkorn Corn Muffins

Makes 12 muffins

Ingredients

Instructions

  1. Preheat the oven to 375°F. Grease the muffin tin.
  2. In a medium bowl, sift together the flour, corn flour, baking powder, baking soda, and salt.
  3. In another medium bowl, whisk together the buttermilk, oil and maple syrup.
  4. In the bowl of a standing mixer fitted with a wire whip, beat the eggs and sugar on high speed for 3 minutes until thick and pale yellow. Using a spatula, fold in half the flour mixture. When it is almost completely absorbed, fold in half the buttermilk mixture. Repeat with the remaining flour and buttermilk mixtures until all the flour is absorbed. Allow the batter rest for 4 minutes.
  5. Spoon the batter evenly into the cups. Bake for 15 minutes until the muffins are golden on top and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely.
  6. The muffins can be stored in an airtight container for up to 3 days.

Gluten Free Corn Muffins

Makes 12 muffins

Ingredients

Instructions

  1. Preheat the oven to 375°F. Grease the muffin tin.
  2. In a medium bowl, sift together the flour, corn flour, baking powder, baking soda, and salt.
  3. In another medium bowl, whisk together the buttermilk, oil and maple syrup.
  4. In the bowl of a standing mixer fitted with a wire whip, beat the eggs and sugar on high speed for 3 minutes until thick and pale yellow. Using a spatula, fold in half the flour mixture. When it is almost completely absorbed, fold in half the buttermilk mixture. Repeat with the remaining flour and buttermilk mixtures until all the flour is absorbed. Allow the batter rest for 4 minutes.
  5. Spoon the batter evenly into the cups. Bake for 14 minutes until the muffins are golden on top and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely.
  6. The muffins can be stored in an airtight container for up to 3 days.

8 Responses to Corn Muffins: Einkorn or Gluten Free Flour

  1. Susan says:

    I haven’t made these yet, but last night I made the sourdough cornbread from the recipe in your book. Incredibly and unusually delicious and lovely rise! I love how the proofing dough looks quiet on top, but underneath it’s all bubbly and yeasty! I used Maple Hill Greek yogurt, maple sugar and Oaxacan green cornmeal which has the consistency of flour. Will definitely make this again! Oh, and I baked for 35 mins in 2 6″ removable bottom pans so that we could eat one and freeze one. Win-win!

    • jovial says:

      If you are looking for a non-dairy alternativate, you can add 2 teaspoons of apple cider vinegar or lemon juice to 3/4 cup of rice or almond milk. Let stand for 10 minutes. Use that in place of buttermilk.

  2. Aneah Epshteyn says:

    Could you use cornmeal instead of fine corn flour in this recipe? I prefer them with more texture.

    • Jovial Customer Service says:

      Since corn meal will not absorb as much liquid as corn flour, you should add a bit of corn meal for texture, but replacing the whole cup would likely make the batter too wet. You may need to experiment with the right ratio for your taste and the best texture.

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