Allergen-free Corn Muffins

corn muffin - title

Another quick and easy recipe for you this week. These flavorful corn muffins go well with winter soups and stews (like our awesome chili).

Allergen-free Corn Muffins

Yield: 12 muffins
Prep time: 10 minutes
Baking time: 20 to 25 minutes


  • 1 package Bob’s Red Mill gluten-free corn muffin mix
  • 1 tablespoon EnerG Egg replacer mixed into ¼ cup hot water or 2 eggs if you can eat eggs
  • 1 ½ cups Almond milk or milk if you can eat dairy
  • 5 1/3 tablespoons melted Earth Balance margarine or butter if you can eat dairy
  • 1 small can Green chilies or sliced black olives


  1. Preheat oven to 375 degrees.
  2. Line muffin pan with paper liners.
  3. Mix first 4 ingredients together and beat with electric mixer until blended. Then mix for 1 additional minute.
  4. Stir in chilies or olives.
  5. Using a scoop divide batter into the muffin cups.
  6. Bake 20 to 25 minutes, until muffins are at 200 degrees with an instant read thermometer.
  7. Cool on rack 5 minutes, then remove from pan and cool. These freeze well.

corn muffin - finish


One thought on “Allergen-free Corn Muffins

  1. Pingback: Allergen-free Chili Your Way | positive kitchen

Join the collaboration!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s