Adding fresh raspberries and sweet bell pepper to gluten-free cornbread muffins lends a garden-fresh flavor to this easy gluten-free recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup all-purpose gluten-free flour mix (I used Bob's Red Mill Pizza Crust Mix - see note)
- 1/4 cup tapioca flour
- 3/4 cups gluten-free cornmeal
- 1/4 cup sugar
- 2 teaspoons GF baking powder
- 1/2 teaspoon salt
- 1 cup canned GF coconut milk (I used light coconut milk)
- 1/4 cup light olive oil
- 2 lightly beaten large egg
- 1 pint fresh, washed raspberries
- 1 finely diced, medium bell pepper
Preparation:
Preheat oven to 400° F / 204° C
Grease or line muffin tin with 12 paper-liner cups.
Combine dry ingredients and whisk to thoroughly blend. Stir in coconut milk, olive oil and egg and mix until blended. Use a large spatula to fold in raspberries and diced bell peppers.
Fill muffin cups about 2/3rds full. Bake in preheated oven for 15-20 minutes or until the muffin tops are golden.
Yield: 12 muffins
Note: Bob's Red Mill Pizza Crust Mix is both gluten and dairy-free. This product contains whole grain brown rice, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, sea salt and guar gum. Don't use the package of yeast that is in the bag for this recipe! If you use an all-purpose gluten-free flour mix that does not contain xanthan gum or guar gum, add 1/2 teaspoon of gum to the recipe.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Grease or line muffin tin with 12 paper-liner cups.
Combine dry ingredients and whisk to thoroughly blend. Stir in coconut milk, olive oil and egg and mix until blended. Use a large spatula to fold in raspberries and diced bell peppers.
Fill muffin cups about 2/3rds full. Bake in preheated oven for 15-20 minutes or until the muffin tops are golden.
Yield: 12 muffins
Note: Bob's Red Mill Pizza Crust Mix is both gluten and dairy-free. This product contains whole grain brown rice, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, sea salt and guar gum. Don't use the package of yeast that is in the bag for this recipe! If you use an all-purpose gluten-free flour mix that does not contain xanthan gum or guar gum, add 1/2 teaspoon of gum to the recipe.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
