Be Stitched Baking {Gluten-free Corn Muffins}

{Gluten-free Corn Muffins}

1 c all-purpose gluten-free flour (such as Bob’s Red Mill)

1 c organic corn meal (bulk section of natural foods store)

1/3 c turbinado

2 t baking powder

1/2 t sea salt

1 c organic milk (I used 2%)

1/4 olive oil

1 egg

———-

Preheat oven to 400 degrees.  Line a cupcake tin pan (10 muffins).

Combine all dry ingredients.  Add in the oil, egg, and and milk.  Stir to combine.

Pour into the cupcake tin, and bake for 20 minutes or until golden and brown.

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One thought on “Be Stitched Baking {Gluten-free Corn Muffins}

  1. Pingback: Hoodie Weather {Venison Chili} « be stitched

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