Gluten Free Sweet Corn Bread Muffins
43 mins (prep 15, cooking 28)
13 ingredients
2 servings
These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)

Categories:  <-60-mins , quick-breads , pasta,-rice-and-grains , north-american , taste~mood , free-of... , equipment , caribbean , time-to-make , muffins , sweet , gluten-free , oven , breads , puerto-rican , central-american ,
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Serving Size (210.69 g)
Servings 2
Amount per Serving
Calories 668.06 Calories from Fat 232.56
% Daily Value *
Total Fat 25.84g 79.52%
Saturated Fat 15.49g 154.93%
Trans Fat 0.97g %
Cholesterol 63.6mg 42.4%
Sodium 1299.4mg 108.28%
Total Carbohydrate 106.46g 70.97%
Dietary Fiber 1.87 g 14.94%
Sugars 61.62 g %
Protein 4.73g 18.92%
Vitamin A 977.95IU% Vitamin C 4.37mg%
Calcium 369.85mg% Iron 1.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cornmeal, tapioca flour, large egg