Gluten Free Cornbread Muffins mmm April 15, 2012Posted by @Melonie in : Dishing It , add a comment
I was ready for something different after a year of GF Betty Crocker brownie mix, cake and cookies. I was surprised to read the words “wheat flour” on the labels of cornbread mix. I thought it was made from cornmeal? No, not Jiffy and the like. I suppose I could buy cornmeal and make up a concoction. Nah, being the lazy baker I am I went on a hunt for a GF cornbread mix on Amazon.com. Without hesitation my magical one-click shop had a case of Bob’s Red Mill on my doorstep.
We made a batch of standard cornbread with no special modifications except substitution of soy milk for milk. Boy was it sweet, moist and delicious. I was in heaven. I decided to play around with the second batch. I made over-sized muffins and sprinkled walnuts and dried cranberry on top, plus, a drizzle of agave sweetener before putting them in the oven. It was delish but I learned a few lessons:
1. Muffins have a shorter cooking time and so does the convection setting. I left them in for the package directed 25 minutes. Next time I’ll check them at 18-20mins do they will come out moister.
2. Sprinkling nuts and fruit on top looks pretty but it creates a burnt taste. Next time I’ll mix it into the batter. That was a bad lazy baker move.
3. Agave is magical.
I’m not sure if I love cornbread so much for the bread as the butter. It’s a warm means for cool slightly melted butter delivery or sure. I use a vegan butter called Earth Balance or another olive oil based whipped butter spread because I’m also lactose free. Insert “fake” in front of every one of my butter references.
Next experiment: almond milk, honey top, lavender sugar butter or chocolate chips. My mouth is already watering, I’m glad I have a case of mix to play with.