Low FODMAP Cornbread Muffins

simple, yet delicious, this cornbread uses a combination of gluten-free flour and cornmeal to achieve the comforting taste and texture of traditional cornbread, without gluten or FODMAPS

Course Appetizers and Snacks, Side Dish

Cuisine American, Gluten Free, Vegetarian

Keyword Easy, Fall, Holiday, Kid-friendly, Party, Winter

Cooking Method Oven

Condition Chronic Kidney Disease, Diabetes, Gluten Free, Low FODMAP, Low Sodium, Nut Free, PCOS, Vegetarian

Cook Time 18

Total Time 18

Servings muffins

Ingredients

1 cup all-purpose flour gluten free
1/2 cup cornmeal medium ground
1 1/2 tsp sugar
1/2 tsp baking soda
3/4 cup milk lactose free
1 1/2 tbsp butter melted and cooled
1 1/2 tbsp vegetable oil
1 egg separate yolk and whites

Instructions

Preheat oven to 375° F.
Add 6 baking cup paper liners to a muffin tin.
In medium bowl, combine the dry ingredients flour, cornmeal, sugar, and baking soda.
Add to dry ingredients milk, melted butter, oil, egg yolk, and mix until just combined.
In small bowl, whisk egg white to incorporate some air- it should be light, white, and foamy but NOT firm w/ peaks.
Fold egg whites into muffin mixture. (This makes them a bit more light and airy)
Add mixture evenly to muffin tin (should fill almost to the top).
Bake for 15-18 minutes, let cool, and enjoy!

Nutrition