Cornmeal Gluten Free Muffins (GF,V)

Name: Cornmeal Gluten Free Muffins (GF,V)
Yield: 12muffins
Cuisine: British
Ingredients: 100 g Cornmeal; 160 g Rice flour; 100 g Brown sugar; 1 tbs Baking powder; 1 tbs Cinnamon; 2 Eggs; 50 g Margarine; 50 g Rapesead oil; 240 g Soy milk

Jay @cook_JSLondon

These tender and sweet cornbread muffins are the perfect side to any Barbecue or Southwestern-style dish.
You can whip up the batter in ten minutes.Leftovers are delicious for breakfast, reheated and slathered with honey butter or jam.#mycookbook

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Ingredients

12muffins

100 gCornmeal
160 gRice flour
100 gBrown sugar
1 tbsBaking powder
1 tbsCinnamon
2Eggs
50 gMargarine
50 gRapesead oil
240 gSoy milk

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Steps

1

Preheat the oven to 180 degrees(Gas mark4).
2

Lightly grease the muffin tin.
3

In a large bowl, mix together the cornmeal, flour, sugar, baking powder and cinnamon.
4

In a separate bowl, mix together melted margarine and rapeseed oil.Pour the soy milk into the butter and the oil mixture and then mix the eggs.
5

Pour the butter mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the mix batter into the prepared muffin tin.
6

Bake until the top is golden brown and tester inserted into the middle of the corn meal muffin comes out clean, about 25-30 minutes. Remove the cornmeal muffins from the oven and let it cool for 10 minutes before serving.