These are an easy great tasting snack if you are in the mood for some sort of bread. I think they are better than cornbread muffins with flour.
Yeild 12 muffins
1 cup white rice flour
3/4 cup stone-ground cornmeal (be sure it was made in a gluten free facility)
3/4 t xanthan gum (optional makes it less crumbly)
3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 beaten egg
1 cup milk
1/4 cup oil
Preheat oven to 350 degrees. Mix dry ingredients. Add eggs, milk, and oil. Mix until smooth. Place in muffin cups. Bake about 15 minutes.
1 cup white rice flour
3/4 cup stone-ground cornmeal (be sure it was made in a gluten free facility)
3/4 t xanthan gum (optional makes it less crumbly)
3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 beaten egg
1 cup milk
1/4 cup oil
Preheat oven to 350 degrees. Mix dry ingredients. Add eggs, milk, and oil. Mix until smooth. Place in muffin cups. Bake about 15 minutes.
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