Author Notes
Light and sweet muffins made using corn meal and buttermilk. These muffins go well with spicy chili or had just like that. You can use the same batter to make cornbread by baking in a 8″ square pan. —Jiya.A
Ingredients
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1 cup
Corn meal
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1 cup
Gluten free All-Purpose flour
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1/2 cup
Sugar
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1
Egg
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1 teaspoon
Vanilla Extract
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1 cup
Buttermilk
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1/4
Vegetable Oil/Canola Oil
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2 teaspoons
Baking Powder
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1/2 teaspoon
Salt
Directions
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First mix all the dry ingredients in a large bowl using a big whisk.
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In another bowl mix all the wet ingredients.
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Combine the wet mixture into the dry and mix gently.Do not over mix the batter!
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Pour the batter into greased muffin tin using an ice cream scoop.
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Bake at 400°F for about 20 min. Once done, cool on a wire rack for 10 mins and serve.
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These muffins taste best when had warm, smeared with some butter on top.
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Store in an airtight container and before serving microwave them for about 10 seconds and serve.
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