I am not going to pretend that I haven’t posted these muffins previously, I have. The reason to share them with you again is because they are so versatile. I made them the first time because I was traveling and needed them to be hearty enough to last in my carryon without being squashed too easily, and filling enough to stand alone if no other food options presented themselves, a reality when traveling gluten free – sadly.
I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently. You could use the original recipe for these Corn Muffins and swap the blueberries for strawberries, or maybe create an apple cinnamon version. Create some savory versions, with jalapeño and cheddar to pair with soup or chili, another combo could be the addition of spinach and ham/bacon, that would make a great grab and go breakfast you can feel good about.
Let me know which version you decide on – maybe that will be my new favorite!
- 2 cups (280 grams) yellow cornmeal, divided
- 1 cup (130 grams) all-purpose gluten free flour
- 3 to 5 tablespoons sugar, I used only 2
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea or table salt
- 1 1/4 cups buttermilk, or whole milk
- 1 cup sour cream or plain yogurt
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs