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Gluten Free Cornbread Lunchbox Muffins
These gluten free cornbread muffins are so easy - just stir and bake! A full serving of veggies in every batch!
Course
Side Dish
Cuisine
American
Keyword
bread, gluten free, muffin
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
muffins
Calories
194
kcal
Author
Stacey aka the Soccer Mom
Ingredients
1
cup
two 4oz servings Libby’s® Vegetable Cups Whole Kernel Sweet Corn, drained
1
cup
cornmeal
1
cup
rice flour
1/3
cup
sugar
1
egg
2
teaspoons
baking powder
1
teaspoon
salt
1/3
cup
vegetable oil
1
cup
almond milk
or your milk of choice
Instructions
Preheat oven to 400 degrees F. Drain liquid from corn and add corn to a large mixing bowl.
Add remaining ingredients to mixing bowl with corn and whisk together until just combined.
Spray muffin pan (or corncob molds like we used) with non-stick cooking spray. Pour batter in pan, filling molds almost to the top.
Bake for 15-16 minutes at 400 degrees F. Allow to cool completely before removing muffins from pan.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories:
194
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Cholesterol:
13
mg
|
Sodium:
227
mg
|
Potassium:
153
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
55
IU
|
Vitamin C:
0.7
mg
|
Calcium:
57
mg
|
Iron:
0.6
mg