posted by bme 12-22-101 10:46 PM
Corn Muffins (gluten-free)
2-3 Tbs margarine
2 large eggs
1 cup sugar
1 tsp vanilla extract or vanilla sugar
1 cup Masa Harina
1/2 cup rice flour
1 tsp baking powder
a pinch of salt
1 1/3 cups milk
Note: before spooning the batter into muffin tins, let it stand for about 5 minutes. This allows the corn flour to absorb some liquid, thickening the batter.
Put margarine, sugar and eggs in a bowl and beat with an electric mixer or an eggbeater until fairly smooth. Small margerine lumps are ok. Stir in vanilla. Add dry ingredients and milk and mix well. Let the batter stand for at least 5 minutes, then spoon into greased muffin tins and bake for about 20 minutes at 350 deg (Fahrenheit) in a preheated oven. Makes about 12 muffins.