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Mark

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My Daughter went on a trip with friends to Disneyland and she At at the House of Blues and raved about their Rosemary Cornbread Muffins. So I decided I would try to make a gluten free version of them. So here it is.

Rosemary Cornbread Muffins

Ingredients

½ cups butter, softened

3/4 cup white sugar

2 eggs

1/2 tsp salt

1 cup Gluten Free Flour Mix (I like the sorghum based flours the best)

1 ¼ cups cornmeal

1/2 tsp zanthum gum

1 tsp baking powder

¾ cup frozen corn kernels, thawed

1 tbsp fresh chopped rosemary (leaves only)

¼ cup finely diced red pepper

1 tbsp finely chopped green onion

Directions

Preheat oven to 400 degrees.

In a large bowl, cream together butter, sugar, eggs and salt. Mix in flour, cornmeal, zanthum gum, baking powder and blend throughly. Stir in milk, corn. Rosemary, red pepper and green onion. spoon batter into prepared muffin cups.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 Muffins

40 months ago