Gluten Free Blue Corn Muffins - cooking recipe

Ingredients

1 cup cornflour, blue
1 cup rice flour
1/2 cup tapioca starch
2 teaspoons xanthan gum
1 cup milk
5 tablespoons canola oil
1 tablespoon honey
1 egg
1 egg yolk
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda

Preparation

Preheat oven to 375 degrees and lightly grease 12 muffin tins.
In a medium bowl, mix dry ingredients.
In another bowl stir together milk, oil and honey until well blended, then add egg and egg yolk, beat (not with electric beater but with wire whisk!) until slightly foamy. If using additional sugar, beat in the sugar until liquid is smooth.
Pour liquid into dry mix, blend until everything is just blended - don't overmix!
Divide batter into muffin tins and bake at 375 for 15-20 minutes or until toothpick inserted in the center of a muffin comes out clean.
Let cool in muffin tins, don't remove muffins before cooled to handwarm or they might break.