Gluten Free Sweet Corn Bread Muffins |
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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 4 |
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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. ;-) Ingredients:
1/2 cup cornmeal |
1/2 cup sugar |
6 tablespoons rice flour |
1 1/2 tablespoons tapioca flour |
1 tablespoon cornstarch |
1/4 teaspoon xanthan gum |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup soymilk |
4 tablespoons butter, melted |
1/2 teaspoon vanilla |
1 large egg |
Directions:
1. Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
2. Combine dry ingredients.
3. Slowly mix in milk, melted butter, vanilla, and already beaten egg.
4. Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
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