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Gluten-Free Corn-Grape Muffins

                              Credit: 
                              Yunhee Kim

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 12

Ingredients

Ingredient Checklist

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

Gallery

Gluten-Free Corn-Grape Muffins

                              Credit: 
                              Yunhee Kim

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 12

Gluten-Free Corn-Grape Muffins

                              Credit: 
                              Yunhee Kim

Gluten-Free Corn-Grape Muffins

                              Credit: 
                              Yunhee Kim

Gluten-Free Corn-Grape Muffins

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 12

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 12

prep: 20 mins

total: 1 hr 25 mins

prep:

20 mins

total:

1 hr 25 mins

Yield: Makes 12

Makes 12

Ingredients

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-cupmuffin tin with baking cups, and lightlycoat 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, thengently fold in 1 cup grapes until combined.

Spoon batter into baking cups, fillingeach three-quarters full. Top with remaining1/2 cup grapes, and sprinkle with remainingtablespoon sugar. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Gluten-Free Corn-Grape Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Gluten-Free Corn-Grape Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest