Broa de Milho Gluten-Free Muffins
A gluten-free version of traditional Portuguese cornbread, baked as muffins.
Ingredients
- 1 cup Corn Flour (Masa)
- 1/2 cup Tapioca Starch
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 2 large Eggs
- 1 cup Milk
- 1/4 cup Olive Oil
- 2 tbsp Honey
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Grease or line a 12-cup muffin tin.
- 2In a large bowl, whisk together corn flour, tapioca starch, baking powder, and salt.
- 3In a separate bowl, whisk together eggs, milk, olive oil, and honey.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 6Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 7Let cool slightly in the muffin tin before transferring to a wire rack to cool completely.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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