Gluten Free Corn Muffins
1 1/2 cups fine cornmeal
3/4 cup gluten free all purpose flour
2/3 cup sugar
1 Tbsp baking powder
1 tsp salt
3/4 cup soymilk
1 large egg
3 Tbsp butter, melted
8 oz can cream corn (verify it uses cornstarch on the ingredients, modified food starch could be wheat!)
Preheat oven to 400 degrees F. Grease muffin pan. In a bowl, sift together dry ingredients. Mix all other ingredients in another bowl. Combine together, put 1/3 cup portions of batter in each muffin cup, and bake for 20-25 minutes. Makes 10 muffins.