Gluten Free Sweet Corn Bread Muffins
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. ;-)
Steps
Preheat oven to 375f.
Grease either muffin pan or small loaf pan , and dust with rice flour.
Combine dry ingredients.
Slowly mix in milk , melted butter , vanilla , and already beaten egg.
Fill pans 3 / 4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
Ingredients
cornmeal, sugar, rice flour, tapioca flour, cornstarch, xanthan gum, baking powder, salt, soymilk, butter, vanilla, egg