Prep
Cook
Ready In
12 servings
Ingredients
- 1/2 cup sweet rice flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 4 teaspoons baking powder
- 1/4 cup sweetener (agave or organic cane sugar work best for this recipe)
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum
- 1/4 cup shortening (not butter)
- 2 large eggs
- 1 cup coconut or almond milk
- 1 cup yellow cornmeal
Directions
- Combine flours and dry ingredients (except cornmeal). Sift or stir with a fork.
- Add shortening throughout flour (not all in one big clump). Can combine with clean hands, wooden spoon or
- rubber spatula.
- Mix milk and eggs in a separate bowl.
- Add liquids throughout lumps of shortening and flour and stir well.
- Stir in cornmeal stirring quickly. Hands work well.
- In greased muffin pans, add mix almost to the top of the rim.
- Bake on 375 for 18-22 minutes or until you stick in a toothpick and it comes out dry.
- Once removed from heat allow to cool for about 5 minutes and remove from muffin tins.
Footnotes
Cook's Note:
Preheat oven to 375 degrees, use the convection setting if you have it. Grease muffin tins.
Editor's Note: