Cornbread Muffins

These cornbread muffins are easy to make and work well with a schmear of jam or alongside a bowl of chili.

Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Makes: 12 Muffins

Calories: 242 kcal

Author: Dédé Wilson

1 1/2 cups (360 ml) lactose-free whole milk, at room temperature
1 tablespoon plus 1 teaspoon lemon juice
1 3/4 cups (242 g) fine stoneground yellow cornmeal
1 cup (145 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
1/3 cup (66 g) sugar
1 tablespoon plus 1 teaspoon baking powder, use gluten-free if following a gluten-free diet
1 teaspoon salt
4 tablespoons (57 g) unsalted butter, melted
1/4 cup (60 ml) neutral flavored oil, such as canola or vegetable
2 large eggs, at room temperature

Position rack in center of oven. Preheat oven to 400°F/200°C. Coat 12 muffin wells with nonstick spray; set aside.
Stir the milk and lemon juice together in a medium-sized bowl and allow to sit for 5 minutes to thicken while oven preheats.
Whisk together the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl to aerate and combine. Make a small well in the center and set aside.
Whisk the melted butter, vegetable oil and eggs into the thickened milk until combined. Pour this wet mixture into the well of the dry mix and whisk together just until combined. Divide evenly into prepared pan.
Bake for about 14 to 18 minutes or just until a toothpick inserted in the center comes out clean. Cool pan(s) on rack for 2 minutes, then unmold onto rack. Muffins are ready to eat while warm or cool to room temperature and store in airtight containers at room temperature for up to 2 days; they do dry out a bit. Muffins may also be frozen in heavy zip top bags for up to 1 month.

While we love freshly squeezed lemon juice where its flavor will be pronounced, we often find a need for lemon juice in small amounts and buying fresh lemons just doesn’t make economic or logistical sense. There is one prepared lemon juice product that we will use in the Test Kitchen and that’s Minute Maid Premium 100% Pure Lemon Juice. It comes in an easy to use squeeze bottle that is packaged in a box so look for the box near the frozen juice concentrates. We always keep a couple in the freezer. There were a few years, just a few years ago, when it disappeared from the shelves and devotees went crazy. You can still find the chat threads online; it was like hunting for unicorns! So thankful that it is available again. This is a freezer “pantry” item to try and always have on hand.
For a less sweet version you can reduce the sugar to 2 to 3 tablespoons.

Fructans: If you passed the fructan wheat Challenge, you could sub in unbleached all-purpose flour for the gluten free flour; use the weight amounts if you make this substitution for best results. Note that the cornbread muffins will no longer be gluten free.

Nutrition Facts

Cornbread Muffins

Amount Per Serving

Calories 242 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g5%

Cholesterol 35mg12%

Sodium 295mg12%

Potassium 13mg0%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 8g9%

Protein 4g8%

Vitamin A 50IU1%

Vitamin C 0.5mg1%

Calcium 5mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.