How to Make Gluten-Free Cornbread Muffins

If you suffer from celiac disease or even just have a gluten sensitivity, you know how hard it can be to follow a gluten-free diet. While you can't eat breads made from grains like wheat, rye and barley, corn is one grain that you can include in a gluten-free diet, so you don't have to go without the cornbread when you have your chili. Add this to my Recipe Box.

Instructions

1

Preheat the oven to 400 degrees Fahrenheit.

2

Spritz a 12-slot muffin pan with nonstick baking spray.

3

Combine the cornmeal, chick pea flour, sugar, baking powder and salt in a large bowl.

4

Combine the milk, oil and egg in a glass measuring cup and whisk to combine.

5

Pour the wet ingredients into the dry ingredients and mix with a fork just enough to combine.

6

Pour the batter into the prepared slots of the muffin pan.

7

Bake for 15 to 20 minutes, or until the cornbread begins to pull away from the sides of the pan and is golden in color. Serve immediately.