Gluten-Free Cornmeal Molasses Muffins

By Martha Rose Shulman

Gluten-Free Cornmeal Molasses Muffins
Andrew Scrivani for The New York Times
Total Time
About 45 minutes
Prep Time
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Rating
4(156)
Comments
Read comments

Strong molasses provides a good source of iron in an easy-to-make muffin.

One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.

Featured in: A Hodgepodge of Muffins, All Gluten-Free

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:12 muffins (⅓ cup tins)
  • 140grams (approximately 1 cup) cornmeal
  • 140grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix
  • 35grams (approximately ¼ cup) soy flour or additional all-purpose gluten-free mix
  • 2 7/10grams (1 teaspoon) ground ginger
  • 10grams (2 teaspoons) baking powder
  • 5grams (1 teaspoon) baking soda
  • 3½grams (rounded ½ teaspoon) salt
  • 2eggs
  • 240grams (1 cup) plain low-fat yogurt or buttermilk
  • 175grams (½ cup) blackstrap molasses
  • 5grams (1 teaspoon) vanilla
  • 75grams (⅓ cup) canola or grape seed oil

    • Optional

    • 75grams (½ cup) raisins (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

197 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 4 grams protein; 211 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
156 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

susan g

Lovely muffins! I had some pears getting too ripe, so I chopped them and added to the batter, instead of raisins.

Katie

Only had fancy molasses so used 1/3 instead of 1/2 cup, worked well. Tried these at 375 and they came out brown and dry - much better at 350 for 25 mins. Fine cornmeal would be better - medium doesn’t go through the sifter at all!

Connie

I cannot have the oven on 375... they get too brown. Better at 350.

Pam

Making these again, for my niece's graduation party (at her request). This time doubling the recipe and adding raisins to half of the batch.

J Bakes

My family loves these tasty muffins. I make them without the soy flour due to personal taste, just add more g.f. flour. Also used mild molasses, buttermilk, and grape seed oil. I like Bob's cornmeal and g.f. flour, but other kinds have worked just fine.They freeze very well and warm up in microwave nicely for breakfast. In a gift basket of baked goods, their dark color makes a lovely contrast. Thanks for such a nice recipe!

Suz

Made these with regular flour: mix of white & wheat. Put in diced pear rather than raisins. Used vanilla yogurt. Baked them in a double-size muffin tin (6 rather than 12 muffins). Enough batter to make generous-sized muffins which were quite delicious. A pronounced molasses flavor, but not too sweet, with the lovely crunch of cornmeal. Will definitely make again, using a variety of fruit additions.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.