Bursting with Butter Corn Muffins

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(Happily adapted from this recipe at Gluten-Free Easily to be sugar-free and egg-free)



2/3 cup sorghum flour (substitutions: brown rice flour, millet flour)

1/3 cup potato starch (substitutions: corn starch, tapioca starch)

1 Tbsp. baking powder

1/2 tsp. salt

1 cup Bob's Red Mill Gluten Free Hot Cereal (substitution: cornmeal)

7 Tbsp. butter, melted

1 Tbsp. flax meal with 3 Tbsp. water

1/2 cup unsweetened apple juice

1/3 cup low-fat plain yogurt



  1. Preheat oven to 375 degrees Fahrenheit. Grease mini-muffin tins.
  2. Mix flour, starch, baking powder, and salt. Stir in cornmeal.
  3. In a separate bowl mix flaxseed meal and water. Stir in juice, yogurt, and butter.  
  4. Stir liquid mix into dry.
  5. *Fill greased mini-muffin tins to top and bake for 10 minutes.
  6. Eat warm or reheat leftover muffins.

*You'll want to fill these to the top but not overflowing or they will be too crumbly. My guess is that regular sized muffins would also break apart easily, but you could always crumble them into soup, an idea I got from the original recipe I adapted these from.

Makes approximately 16 muffins

Find the original recipe at The Daily Dietribe.