Recipes
Fruit Corn Muffins (gluten free)
By: Mary M Jones
Details
Servings: 16 servings
Ingredients
- 1 box (15 oz) Gluten Free yellow cake mix
- 1/2 cup yellow cornmeal
- 3/4 cup water
- 1/2 cup butter, melted
- 2 teaspoons pure vanilla
- 3 eggs, beaten
- 2 teaspoons grated orange peel, optional
- 1 1/2 cups fresh or frozen (do not thaw) fruit(I used cranberries)
- 1 tablespoon sugar
Directions
- Heat oven to 375°F.
- Place paper baking cups in each of 18 regular-size muffin cups.
- In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened. Gently stir in blueberries (or whatever fruit you have chosen.)
- Spoon evenly into muffin cups; sprinkle with sugar.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.
Would love to know what the carb/fat breakdown on this is - it sounds wonderful!