Cornbread Muffins (Gluten-free)

Cornbread Muffins

I made these so my son would have something to eat in place of my corn casserole on Thanksgiving.  He enjoyed them.  My daughter also liked eating them.  They both liked them warmed up a bit w/ some soynut butter or jam. 

1/1/4 cups gluten-free flour mixture

3/4 cup yellow cornmeal

1/3 cup sugar

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp xanthum gum

1/4 tsp salt

1 cup buttermilk substitute

1/3 cup sunflower oil

1 egg

1. Preheat oven to 400F and line muffin pan with 12 cups

2. In a mixing bowl, add all dry ingredients...mix. In a separate bowl, add buttermilk substitute, oil, and egg.  Mix then add to dry mixture.  Mix until nearly smooth.  Spoon evenly into the muffin tins.

3. Bake 17-20 minutes or until a wooden toothpick comes out clean.  Cool on a wire rack.