Cornmeal-Pecan Muffins

Name: Cornmeal-Pecan Muffins
Ingredients: ⅛ teaspoon ground cinnamon; 2 tablespoons cold unsalted butter, cut into ¼-inch (6-mm) pieces; ¼ cup (¾ oz/20 g) gluten-free rolled oats; 3 tablespoons firmly packed brown sugar; 1 cup (4 oz/125 g) coarsely chopped pecans, lightly toasted; ¼ cup (1 oz/30 g) pecans; ½ teaspoon each kosher salt and xanthan gum; ½ teaspoon each kosher salt and xanthan gum; ¼ cup (2 fl oz/60 ml) oil or melted butter; ¼ cup (2 fl oz/60 ml) oil or melted butter; 2 large eggs; 1 tablespoon white vinegar; ¾ cup (6 fl oz/180 ml) plus 3 tablespoons whole milk or soy milk; ¾ cup (6 fl oz/180 ml) plus 3 tablespoons whole milk or soy milk; ¾ teaspoon each baking soda and ground cinnamon; ¾ teaspoon each baking soda and ground cinnamon; 1 teaspoon baking powder; ½ cup (2½ oz/75 g) potato starch; ½ cup (1¾ oz/55 g) sorghum flour; ⅔ cup (5 oz/155 g) firmly packed brown sugar; 1 cup (4½ oz/14 g) gluten-free whole-grain cornmeal; ¾ teaspoon grated orange zest

Preparation info

Makes
12
Muffins

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

I love baking with whole-grain, gluten-free cornmeal. It adds tenderness, good flavor, and enough structure that little additional starch is needed. Cinnamon and pecans turn a simple corn bread batter into delightful breakfast muffins.

Ingredients

For the Muffins

¾ cup (6 fl oz/180 ml) plus 3 tablespoons

Breakfast
Dessert
Vegetarian
Gluten-free
Baking

Method

Preheat the oven to 350°F (180°C). Line 12 standard muffin cups with paper liners.
To make the muffins, in a glass measuring cup, combine the milk and vinegar. Let stand until thickened, about 5 minutes. Add the eggs, oil, and orange zest and whisk wit