by Darcie
Gallagher
• 1 Cup Gluten-Free Cornmeal –
• 1 Cup All-Purpose Gluten-Free Flour –
• 2 Teaspoons Baking Powder –
• 1 Teaspoon Xanthan gum (omit if your GF flour already contains xanthan gum) –
• 1 Teaspoon Salt –
• 1 Cup Milk –
• 1/2 Cup Maple Syrup –
• 1/2 Cup Olive Oil –
• Preheat oven to 350 degrees F
• Grease a muffin pan or line with muffin liners.
• In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and xanthan gum (all dry ingredients).
• Add the remaining ingredients to the bowl and stir until combined (wet ingredients)
• Fill each muffin tin about ¾ of the way full.
• Bake for 20 minutes.
• Allow the muffins to cool before eating and Enjoy!
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