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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Noreen's Kitchen

Ingredients

1/2 cup (1 stick) butter, melted

2/3 cup granulated sugar

2 eggs

1 cup buttermilk

1 cup gluten free flour blend

1 cup cornmeal

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon xanthan gum



Step by Step Instructions

 

Preheat oven to 375 degrees.

 

Prepare a standard muffin tin with vegetable oil spray or cupcake liners.

 

Combine flour blend, corn meal, salt, baking powder and xanthan gum in a bowl until well blended.  Set aside.

 

Combine melted butter and sugar and stir well.

 

Add eggs and mix until smooth.

 

Add buttermilk and mix until completely blended.

 

Add dry ingredients to wet ingredients and stir well to form a batter.

 

Spoon or scoop batter into muffin tin.  This will make 12 muffins.

 

Bake for 20 to 25 minutes or until the tops are cracked and lightly browned and a toothpick inserted in the center of a muffin comes out clean.

 

Remove from oven and allow to cool in the pan for about five minutes.

 

Remove from muffin tin and allow to cool slightly before serving.

 

Serve with butter and honey!  You will never know these are gluten free!

 

Enjoy!

 

Gluten Free Corn Muffins

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