Dr Kathleen Hartford

Dr Kathleen Hartford


Author: Michelle, Thrifty Diva
Gluten Free Golden Corn Muffins
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Serves: 12
These Gluten Free Golden Corn Muffins are so soft and moist, you may never make regular cornbread muffins again!

  • 1 cup whole grain, stone-ground corn flour (not cornmeal)
  • ¼ cup sorghum flour
  • ½ cup almond meal
  • ¼ cup tapioca starch
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ¾ cup milk (cow, soy or almond)
  • ¼ cup canola oil or grape seed oil


  1. Heat oven to 400° F. Grease a regular-sized muffin tin with nonstick spray or line with cupcake liners.
  2. In a large bowl, blend both the flours, almond meal, tapioca starch, sugar, baking powder, xanthan gum and salt.
  3. In a separate bowl, whisk the eggs and beat in the milk and canola oil. Add to the flour mixture, and stir just long enough to blend. Do not overmix.
  4. Spoon into the prepared muffin cups and bake for about 15 minutes, or until a toothpick inserted into a muffin comes out clean.
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