Gluten Free Cornbread Lunchbox Muffins
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Gluten Free Cornbread Lunchbox Muffins
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These gluten free cornbread muffins are so easy - just stir and bake! A full serving of veggies in every batch!
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Ingredients
- 1 cup whole kernel sweet corn two 4oz servings, Libby’s® Vegetable Cups, drained
- 1 cup cornmeal
- 1 cup rice flour
- 1/3 cup sugar
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup almond milk or your milk of choice
Instructions
- Preheat oven to 400 degrees F. Drain liquid from corn and add corn to a large mixing bowl.
- Add remaining ingredients to mixing bowl with corn and whisk together until just combined.
- Spray muffin pan (or corncob molds like we used) with non-stick cooking spray. Pour batter in pan, filling molds almost to the top.
- Bake for 15-16 minutes at 400 degrees F. Allow to cool completely before removing muffins from pan.
Notes
- Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition Information
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Calories
194kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Cholesterol
13mg
(4%)
Sodium
227mg
(9%)
Potassium
153mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
55IU
(1%)
Vitamin C
0.7mg
(1%)
Calcium
57mg
(6%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 227mg | 9% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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