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Gluten-Free Corn Muffins
PAIR WITH
Roasted Beet and Carrot Soup
(PAGE 32)
This is easily my favorite corn bread recipe of all time and it just happens to be gluten-free. The combination of sweet rice flour and cornmeal makes these muffins exceptionally light, and the addition of Parmigiano-Reggiano gives them a savory umami boost. For the most tender muffins, use fine-ground yellow cornmeal, not the medium-ground cornmeal that’s used for polenta and grits. If you can’t find the finer grind, whiz medium-ground cornmeal in a clean spice grinder or a high-powered blender until finely ground
.
MAKES
12
MUFFINS
SERVES
12
ACTIVE TIME
8
MINUTES
TOTAL TIME
30
MINUTES
1 cup [140 g] sweet rice flour
1 cup [140 g] fine-ground yellow cornmeal (I use Albers Mill Yellow Cornmeal)
1
/
4
cup [8 g] finely grated Parmigiano-Reggiano cheese
2 Tbsp chopped fresh thyme
1
1
/
2
Tbsp sugar
2
1
/
2
tsp baking powder
3
/
4
tsp sea salt
1
1
/
4
cups [300 ml] buttermilk
2 large eggs
3 Tbsp unsalted butter, melted and cooled
1.
Preheat the oven to 375°F [190°C].
Coat a standard twelve-well muffin tin with cooking spray.
2.
In a large bowl, whisk together the rice flour, cornmeal, cheese, thyme, sugar, baking powder, and salt.
In a medium bowl, whisk together the buttermilk, eggs, and butter.
Add the buttermilk mixture to the flour mixture and stir until just blended; a few lumps are fine.
3.
Using an ice-cream scoop, divide the batter among the prepared muffin wells, filling them about two-thirds full.
Bake, rotating the tin once, until a skewer inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Cool the muffins in the pan on a cooling rack for 5 minutes before removing.
4.
Serve the muffins warm or at room temperature.
GET AHEAD:
Store the cooled muffins in an airtight container in the refrigerator for up to 3 days, or wrap individually in plastic wrap, slip into zip-top plastic freezer bags, and store in the freezer for up to 3 months. To reheat, microwave for 1 minute on high if refrigerated, or 2 minutes if frozen. Or wrap in aluminum foil and reheat in a 350°F [180°C] oven until warmed, 10 minutes for refrigerated muffins and 20 minutes for frozen muffins.