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Yellow Corn Muffins
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1 cup yellow cornmeal
1 cup corn flour (masa)
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, beaten
1 cup buttermilk
2 Tbsp shortening, melted
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Sift the dry ingredients together into mixing bowl. Stir in the
beaten eggs, buttermilk and melted shortening.
Pour into greased muffin cups. Bake in preheated 400 oven for about
25 minutes.
Makes about 12 muffins.
From The Gluten-Free Gourmet
Copyright © 1999 Joan Schraith Cole.
Updated February 1, 1999
Graphics from Ann-S-Thesia CD
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