Gluten-Free Cornmeal Molasses Muffins

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Strong molasses provides a good source of iron in an easy-to-make muffin.

One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.


  • 140

    grams (approximately 1 cup) cornmeal

  • 140

    grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix

  • 35

    grams (approximately 1/4 cup) soy flour or additional all-purpose gluten-free mix

  • 2 7/10

    grams (1 teaspoon) ground ginger

  • 10

    grams (2 teaspoons) baking powder

  • 5

    grams (1 teaspoon) baking soda

  • 3 ½

    grams (rounded 1/2 teaspoon) salt

  • 2


  • 240

    grams (1 cup) plain low-fat yogurt or buttermilk

  • 175

    grams (1/2 cup) blackstrap molasses

  • 5

    grams (1 teaspoon) vanilla

  • 75

    grams (1/3 cup) canola or grape seed oil


  • 75

    grams (1/2 cup) raisins (optional)

  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      178 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 3 grams protein; 27 milligrams cholesterol; 210 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.
      Powered by Edamam


  1. Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
  2. In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
  3. 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.
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