Time 45m Yield 12 muffins (1/3 cup tins) Number Of Ingredients 11 Steps:
Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose. Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter. In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs. Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.
Time 45m Yield 12 muffins (1/3 cup tins) Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter. In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins. Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.
Time 25m Yield 12 muffins, 8 wedges, 8-12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. (if you’re using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat). In a microwave safe bowl, melt butter. Stir in sugar. Add eggs and stir to combine. Stir in buttermilk. Add dry ingredients and stir until few lumps remain. Scoop into prepared muffin tin (or pour into greased skillet/baking dish). Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish). Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.
Time 35m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand. Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray. Combine remaining dry ingredients in a separate bowl. Add egg and oil to cornmeal mixture. Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix. Fill cups 2/3 full, and bake for 20 - 25 minutes.
Time 35m Yield 1 dozen. Number Of Ingredients 12 Steps:
In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.
Time 40m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes. Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed. Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
