Gluten-Free Cornmeal, Fig and Orange Muffins
- Total Time
- About 45 minutes
- Prep Time
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
- Rating
- Comments
- Read comments
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Ingredients
- 125grams (scant cup) figs, chopped
- 145grams (approximately ½ cup) freshly squeezed orange juice
- 140grams (approximately 1 cup) cornmeal
- 140grams (approximately 1 cup) gluten-free whole grain mix made with rice flour and the starch of your choice
- 5½grams salt (¾ teaspoon)
- 15grams baking powder (1 tablespoon)
- 2½grams baking soda (½ teaspoon)
- 2eggs
- 300grams buttermilk (1¼ cups)
- 50grams mild honey, such as clover (2 tablespoons)
- 60grams canola or grape seed oil (¼ cup)
Nutritional analysis per serving (12 servings)
173 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (¼ cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
- Step 2
Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter.
- Step 3
In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
- Step 4
Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.
Private Notes
Comments
I had the same question as Diane and clicked through Ms. Shulman's "Hodgepodge of Muffins" and found the following:
70 percent ground gluten-free grain like rice flour, millet flour, buckwheat flour or teff (the list on her site is a long one) and 30 percent starch like potato starch, cornstarch or arrowroot.
Happy baking and eating!
Joyce
Made these for a gluten sensitive friend who liked them very much, as did I. I followed the proportions as written, but added a generous 3/4 tsp each of freshly ground cardamom and cinnamon. Served them with blueberry jelly and St. Andres soft cheese. Totally delicious!
The initial result, on the evening these were baked, was just Ok. Neither the orange nor the fig flavors came through and the result was much like our normal cornbread recipe but less intense. The next day, reheated, made a big difference - with more flavor coming through. If I were to make these again I would make them the day before and then reheat. Also, BTW, if one wonders what to do with the leftover fig/orange mix, I highly recommend eating it mixed with yogurt.
Not super sweet
What’s the jam in the picture? I’m sure the muffins would complement it nicely. The recipe would be most welcome.
I used 200 g Greek Yogurt (orange creme flavor) and 100 g of fat-free milk to replace the buttermilk. (I had the yogurt and needed to use it up and I know this is a substitute for buttermilk). I also added 1 tsp xanthun gum to the dry ingredients to deal with another reviewer's issue of being too crumbly. I added ginger, cinnamon and vanilla. Since I did not have figs, I substituted dates. I know this sounds like a lot of changes, but the result was very good.
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