Cornbread Muffins

Name: Cornbread Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 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)

Instructions

Prep:10minCook:18min

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

Updated at: Fri, 28 Aug 2026 22:07:08 GMT