New This Month

Gluten-Free Corn-Grape Muffins


If you can't find the specialty flours and starches at your grocery store, you can get them at

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Yunhee Kim

Source: Martha Stewart Living, November 2011


  • Vegetable oil cooking spray
  • 1 cup coarse yellow cornmeal
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 cup rice flour
  • 1/4 cup potato starch
  • 2 tablespoons tapioca starch
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 1 cup low-fat buttermilk
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1 1/2 cups seedless red grapes, halved


  1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups, and lightly coat each with cooking spray.

  2. Whisk together cornmeal, sugar, rice flour, potato starch, tapioca starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, then gently fold in 1 cup grapes until combined.

  3. Spoon batter into baking cups, filling each three-quarters full. Top with remaining 1/2 cup grapes, and sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pan to a wire rack, and let cool for 10 minutes. Turn out muffins onto rack. Let cool completely.

Reviews Add a comment

  • Nushee
    25 FEB, 2012
    Good recipe, butI replaced milk with soymilk, that together with the sweet cornflour requires less sugar. I also replaced eggs with bananas, it adds a great taste!