Gluten free and allergy- friendly corn muffins. Tender, moist and with just the right amount of sweetness. Perfect for a quick easy breakfast or even serve them as a side dish.
½ cup brown rice flour
½ cup arrowroot flour
¾ cup fine corn meal
½ cup organic cane sugar
1 teaspoon xanthan gum
1 teaspoon cream of tartar
¾ teaspoon baking powder
1/2 teaspoon sea salt
1 cup hemp milk or non-dairy milk of choice
1/3 cup sunflower oil
2 eggs or egg substitute
Preheat the oven to 350°F. Line a muffin tin with 12 paper liners.
Combine the flours, corn meal, sugar, xanthan gum, cream of tartar, baking powder and sea salt in a medium bowl.
Blend together the milk, oil and eggs, using a mixer on medium speed, for about 1 minute. Add the dry ingredients and blend for 2 minutes. Spoon the batter into the prepared muffin tin. Bake for 20 minutes, until a toothpick inserted comes out clean.
Corn muffins can be stored in an airtight container for up to 3 day or they can be frozen for up to a month. Reheat from frozen at 375°F for 10 minutes.