Cornmeal Muffins

Makes 12 Muffins

1 3/4 cups coarse yellow cornmeal
1/4 cup rice flour
1/4 cup tapioca flour
(a gluten free flour mix may be substituted for rice flour and tapioca flour)
1 1/2 teaspoons baking powder
1/2 teaspoon guar gum
1/4 teaspoon salt
3/4 cup sugar
1/4 cup + 2 tablespoons oil
2 eggs
1 cup milk
2 teaspoons vanilla extract

Instructions

1. Preheat oven at 375 F.
2. Mix cornmeal, rice flour, tapioca flour, baking powder, guar gum and salt.
3. In a different bowl, combine sugar, oil, eggs, milk and vanilla extract. Add to dry ingredients.
4. Let batter rest for 5 minutes before portioning into muffin pan.
5. Bake for 20 to 25 minutes.