Thursday, September 19, 2013

Gluten Free Sweet Corn Bread Muffins



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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