Gluten-Free Corn-Grape Muffins
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Martha Stewart Living, November 2011
- Prep Time 20 minutes
- Total Time 1 hour 25 minutes
- Yield Makes 12
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Ingredients
- Vegetable oil cooking spray
- 1 cup coarse yellow cornmeal
- 1/2 cup plus 1 tablespoon sugar
- 1/4 cup rice flour
- 1/4 cup potato starch
- 2 tablespoons tapioca starch
- 1 1/2 teaspoons baking powder
- Coarse salt
- 1 cup low-fat buttermilk
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 1/2 cups seedless red grapes, halved
Directions
-
Preheat oven to 375 degrees. Line a 12-cup
muffin tin with baking cups, and lightly
coat each with cooking spray. -
Whisk together cornmeal, sugar, rice flour, potato starch, tapioca starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, then
gently fold in 1 cup grapes until combined. -
Spoon batter into baking cups, filling
each three-quarters full. Top with remaining
1/2 cup grapes, and sprinkle with remaining
tablespoon sugar. Bake until a toothpick inserted
into the center of each comes out
clean, about 25 minutes. Transfer pan to a
wire rack, and let cool for 10 minutes. Turn
out muffins onto rack. Let cool completely.
Good recipe, butI replaced milk with soymilk, that together with the sweet cornflour requires less sugar. I also replaced eggs with bananas, it adds a great taste!