We make this recipe a lot at home. The other day my 11 year daughter and her friend made these for dinner unsupervised. This muffin recipe is quick to put together, quick to cook, and pleases even the most discerning of the non-gluten-free population. Of course those of us gluten-free can't believe our good fortune to be able to savor a warm corn muffin right out of the oven, preferably with butter and honey! Serve alongside soups, stews, chili and salad. Enjoy!
Golden Cornbread Muffins (gluten-free)
1 cup cornmeal (Regular, fine or coarse grind depending on your preference. We usually default to regular for a nice chewy texture.)
1 cup rice flour
½ tsp. Salt
4 tsp. Baking powder
1 tbsp. sugar
1 cup milk (rice milk works too)
¼ cup melted butter
Combine dry ingredients in bowl. Add egg, milk and butter. Beat until smooth, about 1 min. Do not overbeat. Bake in greased muffin tins at 425 F for 15 min . Serve warm with butter and a beaming smile.