Makes 24 standard size muffins. Difficulty
1 cup gf flour 1 cup corn meal 2/3 cup sugar 1-1/2 Tablespoons baking powder 1/2 teaspoon salt 1-1/4 cups whole milk 3 large eggs, lightly beaten 1/2 cup canola oil
Preheat oven to 350°F.
In a large bowl, combine gf flour, corn meal, sugar, baking powder and salt.
In a separate bowl, combine milk, eggs and canola oil.
Pour liquid ingredients into dry and mix until just combined.
Fill paper lined muffin tins with prepared batter until they are about two-thirds full. Bake for 18 minutes or until a toothpick inserted in center comes out clean. Let cool for 5 minutes before serving.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.