Gluten Free Corn Muffins

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Ingredients

• 1 cup Gluten-free all-purpose flour blend (see below)
• 1 cup cornmeal
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp xanthan gum
• 1 cup buttermilk
• 1/4 cup butter, melted
• 2 eggs
• Gluten-free all-purpose flour blend
• 1 cup white rice flour
• 1 cup sorghum flour
• 1 cup tapioca flour
• 1 cup cornstarch
• 1 cup almond flour or coconut flour
• Combine all ingredients in a large bowl. Whisk to make sure the flours are evenly distributed. The recipe can be doubled or tripled. Store in an airtight container in the refrigerator.

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease 12 standard muffin cups or line with paper baking cups.
2. Combine flour, cornmeal, sugar, baking powder, baking soda, salt and xantham gum in large bowl. Whisk buttermilk, butter and eggs in medium bowl; stir into dry ingredients until well blended. Batter will be thick.
3. Spoon batter into prepared muffin cups filling almost to top. Bake 20-25 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool in pan 5 minutes; remove to wire rack. Serve warm. Makes 12 muffins.