GLUTEN-FREE CORN MUFFINS

Unsalted butter or nonstick cooking spray for 12-cup muffin pan

1 cup Gluten-Free All-Purpose Flour (recipe on this blog)

1 cup yellow cornmeal

1/4 cup sugar

2 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup unsalted butter, melted (may use vegetable oil, if preferred)

1 cup buttermilk

Preheat oven to 375-degrees. Butter or spray muffin pan; set aside.

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, xanthan gum, baking soda and salt until well combined. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the melted butter utnil well blended. Whisk in buttermilk.

Pour the liquid into the well of the dry ingredients, stirring until combined. Spoon the batter evenly into the prepared muffin cups by filling each cup almost full, mounding batter in the center of each. Bake at 375 16 to 18 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Remove immediately remove muffins from pan to a wire rack, laying muffins on their sides to cool. May be served warm or at room temperature.

You may add 2/3 cup of canned corn, well drained, to the liquid before adding to the dry mixture, if desired.

To make jalapeno corn muffins, add 2 tablespoons minced fresh jalapeno peppers to the liquid mixture before adding to the dry mixture. NOTE: Use gloves when handling fresh jalapenos or wash hands well after handling!

recipe idea and photo form gluten-free 2014