Cornmeal Gluten Free Muffins (GF,V)
Cornmeal Gluten Free Muffins (GF,V)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cornmeal gluten free muffins (gf,v). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cornmeal Gluten Free Muffins (GF,V) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Cornmeal Gluten Free Muffins (GF,V) is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have cornmeal gluten free muffins (gf,v) using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cornmeal Gluten Free Muffins (GF,V):
  1. Take 100 g Cornmeal
  2. Take 160 g Rice flour
  3. Make ready 100 g Brown sugar
  4. Prepare 1 tbs Baking powder
  5. Get 1 tbs Cinnamon
  6. Make ready 2 Eggs
  7. Take 50 g Margarine
  8. Take 50 g Rapesead oil
  9. Make ready 240 g Soy milk
Steps to make Cornmeal Gluten Free Muffins (GF,V):
  1. Preheat the oven to 180 degrees(Gas mark4).
  2. Lightly grease the muffin tin.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder and cinnamon.
  4. In a separate bowl, mix together melted margarine and rapeseed oil.Pour the soy milk into the butter and the oil mixture and then mix the eggs.
  5. Pour the butter mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the mix batter into the prepared muffin tin.
  6. Bake until the top is golden brown and tester inserted into the middle of the corn meal muffin comes out clean, about 25-30 minutes. Remove the cornmeal muffins from the oven and let it cool for 10 minutes before serving.

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