Hello Everyone! The holiday season is upon us and what better way to celebrate than bake!
Although it’s not the traditional Christmas or Chanukah dish, I want to tell you all about the Gluten Free Corn Muffins I baked for Thanksgiving! I used Bob’s Red Mill Gluten Free Cornbread Mix, just follow my instructions and they will come out delicious! Even my Gluten Eating family couldn’t tell the difference!
To start, I basically followed the instructions on the bag. There are a couple options: You can either use Dairy, Soy or Rice Milk, I went with the Rice Milk and you can choose between Butter or Oil. I went with oil, Cottonseed Oil to be exact because it has a high burn temperature and is in my opinion very mild in flavor compared to say Canola oil which also tolerates high temperatures.
Once you have sorted that out I have a couple additions to add to the mix to give it a homemade touch! Add 1/2 can Trader Joe’s Canned Corn with 1/2 the juice (or add the whole can if you are doubling the mix for a larger crowd like I did). And finally chop up fresh Chives nice and small, about 1 large handful or whatever proportion pleases you, mix it all up, fill your muffins tins 1/2 way and you’re ready to bake!
If you don’t fancy canned corn or chives feel free to add other things like dried cranberries or chopped walnuts, go crazy, the sky’s the limit! Side note – you can use any brand canned corn, I just prefer the Trader Joe’s brand, it’s super sweet! Check out the photos of my muffins below and don’t forget to check back for new recipes in a couple weeks! I think I may attempt Gluten Free Pfeffernusse Cookies!
Happy Holidays! xoxo Pamela
- Mix it up
- All ready to bake
- Corn-Muffins
- Muffins Cooling
- Me :)
- Mmmm Delicious














