Corn Muffins, gluten- and dairy-free

Name: Corn Muffins, gluten- and dairy-free Recipe
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 11
Ingredients: 1.5 cups PLAIN white cornmeal; .5 cup white rice flour; 2 tsp baking powder; .5 tsp baking soda; .4 tsp table or sea salt; 2 whole large eggs; 2/3 cup rice milk; 2 tbsp canola oil; canola oil cooking spray or paper muffin cup liners

Minutes to Prepare: 8
Minutes to Cook: 20

Number of Servings: 11

Ingredients

1.5 cups PLAIN white cornmeal.5 cup white rice flour2 tsp baking powder.5 tsp baking soda.4 tsp table or sea salt2 whole large eggs2/3 cup rice milk2 tbsp canola oilcanola oil cooking spray or paper muffin cup liners

Directions

Mix all dry items together in a large mixing bowl. Add eggs, oil, and milk and mix well again. Spoon into greased or muffin-cup lined muffin tin and bake for 15-18 minutes at 400 degrees. Makes 11 generous or 12 average muffins.

Note: If using paper liners, allow muffins to cool completely before removing liners. Otherwise, the bottom crust will peel off with the liner.

Number of Servings: 11

Recipe submitted by SparkPeople user BEE-JR.

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 131.4
Total Fat: 4.3 g
Cholesterol: 39.0 mg
Sodium: 255.3 mg
Total Carbs: 20.6 g
Dietary Fiber: 1.4 g
Protein: 3.0 g

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