Quick Gluten Free Corn Muffins

8 servings

40 minutes

Quick gluten-free corn muffins are a fragrant and airy treat from American cuisine, made for those who appreciate simplicity and speed in cooking. Their history begins with traditional corn muffins that became popular for their lightness and rich flavor. The main feature of the recipe is the use of cornmeal, which gives the baked goods a unique texture and sweet undertone. The ingredients also include nuts and raisins, adding pleasant crunchiness and natural sweetness. The fluffiness is ensured by whipped egg whites, while baking soda helps the batter rise easily. These muffins are perfect for breakfast or a snack and can be complemented with honey or butter for extra tenderness. They are ready in just half an hour, filling the kitchen with the warm aroma of homemade baking.

Energy value per serving

• Calories: 108.6
• Proteins: 4.2g
• Fats: 3.4g
• Carbohydrates: 15.4g

Ingredients

• Sugar: 3 tbsp
• Egg white: 3 pc
• Egg yolk: 3 pc
• Soda: 0.3 tsp
• Raisin: 40 g
• Nuts: 30 g
• Corn flour: 6 tbsp

Cooking steps

1. Whip 3 egg whites into a good foam, slowly adding sugar.

   Required ingredients:

   • Egg white: 3 pieces
   • Sugar: 3 tablespoons

2. Add 3 yolks, baking soda, raisins, crushed nuts. Whisk.

   Required ingredients:

   • Egg yolk: 3 pieces
   • Soda: 0.3 teaspoon
   • Raisin: 40 g
   • Nuts: 30 g

3. Add flour.

   Required ingredients:

   • Corn flour: 6 tablespoons

4. Place in greased muffin molds.

5. Bake at 170–180 degrees for about half an hour (check readiness with a toothpick).