Food on Fridays: Gluten-free, Dairy-free Pumpkin Corn Muffins

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Food on Fridays with Ann

Last Sunday our church hosted a chili cook-off with prizes for several categories including best cornbread (my son entered his cornbread recipe, but did not win).

All that cornbread inspired me to make something that I could enjoy. I started with my old gluten-filled cornbread recipe and then modified it using what I had available. I baked them as muffins instead of cornbread. They tasted delicious.

Original Corn Muffin Recipe (see below for G-F/D-F version)
(source unknown, though the note on my handwritten card says “adapted from Martha Stewart”)

• 1/2 C butter (you may replace half the butter with pumpkin or applesauce; I have been known to replace all the butter with pumpkin)
• 1 1/2 C milk
• 2 eggs, beaten
• 1 1/2 C yellow cornmeal
• 1 C flour
• 1/3 C sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

Preheat oven to 400°. Melt butter. Stir in pumpkin or applesauce if you’re using it. Add milk and eggs and mix together so all “wet” ingredients are blended.

Sift all the dry ingredients together and mix wet with dry only until moistened (don’t over-mix). Spoon/pour batter into greased muffin tins (I use an ice cream scoop or sometimes a ladle to scoop portions from bowl into the baking tins).

Bake at 400° for about 15-20 minutes (check for slight browning on edges and/or use toothpick test–sticking a toothpick or even a piece of uncooked spaghetti in the center of the biggest muffin. If batter sticks to it when you pull it out, it needs a little more time).

Eat warm with butter, jam, or honey. Serve with chili, soup, salad, or by itself as a yummy snack.

Modified Recipe…this is what I actually did for the event.

Gluten-Free, Dairy-Free Pumpkin Corn Muffins
(Recipe doubled from original)

• 1/2 C olive oil
• 1/2 C canned pumpkin
• 1 1/2 C flax milk
• 1/2 C almond milk
• 1 C soy milk (you can use just one kind of milk—the only reason I have listed so many is that I didn’t have enough of any one product, so I used up some of each)
• 4 eggs, beaten
• 3 C yellow cornmeal
• 2 C Arrowhead Mills gluten-free baking mix (this one had some extra rising agents in it, like baking powder and salt, so I had to guess how much more to add; it would be easier to use a mix with just the flours)
• 2/3 C sugar
• approximately 1 tablespoon baking powder (this would be doubled if the gluten-free baking mix did not contain baking powder)
• approximately 1 teaspoon salt (this, too, would be doubled if the gluten-free baking mix did not contain salt)

Preheat oven to 400°. Stir pumpkin and oil together. Add non-dairy milk(s) and eggs and mix together so all “wet” ingredients are blended.

Sift all the dry ingredients together and mix with the dry only until moistened (don’t over-mix). Spoon/pour batter into greased muffin tins (I use an ice cream scoop or sometimes a ladle to scoop portions from bowl into the baking tins).

Bake at 400° for about 15-20 minutes (check for slight browning on edges and/or use toothpick test–sticking a toothpick or even a piece of uncooked spaghetti in the center of the biggest muffin. If batter sticks to it when you pull it out, it needs a little more time).

Eat warm with butter, jam, or honey. Serve with chili, soup, salad, or by itself as a yummy snack.

These were amazing straight out of the oven and even a couple of hours later at the chili cook-off. I froze some for later use, but sadly they did not reheat as well as I had hoped. The frozen/reheated muffins are dry and less flavorful.

Best eaten fresh and warm.

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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.

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