Ingredients: server 40 to 42
1 cup gluten free corn meal
1 ½ cups gluten free all purpose flour blend of choice
¼ cups sugar
1 ½ teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon ground cayenne pepper
1/3 cup neutral vegetable oil
2 large eggs
2/3 cup milk of choice
½ cup fresh or frozen petite baby corn kernels
½ cup grated Colby jack or dairy free cheese alternative, optional
Procedure:
Preheat oven to 350 degree F. place cup liners in tow 24 count mini muffin pans.
In a large bowl, whisk together cornmeal, flour blend, sugar, baking powder, salt and cayenne pepper.
In a medium bowl, whisk together oil, eggs and milk until combined. Add to cornmeal mixture and stir until blended. Fold in corn and cheese, if using.
Scoop batter into prepared muffin pas filling each cup about 2/3 full.
Place muffins in preheated oven and bake 11 to 14 minutes or until golden and a toothpick inserted in the center comes out without crumbs. Cool muffins in pans a few minutes. Then transfer to a rack to cool. Completely. End.
0 Comments