Gluten-Free Corn-Grape Muffins

Photo: Yunhee Kim
Prep Time:
20 mins
Total Time:
1 hrs 25 mins

If you can't find the specialty flours andstarches at your grocery store, you can getthem at


  • Vegetable oil cooking spray

  • 1 cup coarse yellow cornmeal

  • ½ cup plus 1 tablespoon sugar

  • ¼ cup rice flour

  • ¼ cup potato starch

  • 2 tablespoons tapioca starch

  • 1 ½ teaspoons baking powder

  • Coarse salt

  • 1 cup low-fat buttermilk

  • 3 tablespoons vegetable oil

  • 2 large eggs

  • 1 ½ cups seedless red grapes, halved


  1. Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat 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, thengently fold in 1 cup grapes until combined.

  3. Spoon batter into baking cups, fillingeach three-quarters full. Top with remaining1/2 cup grapes, and sprinkle with remainingtablespoon sugar. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

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