1 1/4 cups corn flour
1/2 cup Rice Four Mix
1/2 tsp salt
4 tsp baking powder
1 egg (beaten)
1/3 cup oil (I used safflower oil)
1/3 cup honey
1 cup almond milk or water
Mix dry ingredients together. Add wet ingredients and stir to combine. Spoon into greased muffins tins and bake at 350 degrees for 15-19 minutes or until toothpick comes out clean. Remove from pans and set on cooling racks to cool after baking, then wrap/cover right away. Gluten free baked goods tend to dry out really fast. Freeze leftovers and reheat by wrapping in aluminum foil and placing in 350 degree oven for 5-10 until warmed through and soft.
I turned these into gluten free cornbread stuffing yesterday for our Thanksgiving.
Happy Baking!
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