Gluten Free Sweet Corn Bread Muffins - cooking recipe

Ingredients

1/2 cup cornmeal
1/2 cup sugar
6 tablespoons rice flour
1 1/2 tablespoons tapioca flour
1 tablespoon cornstarch
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
4 tablespoons butter, melted
1/2 teaspoon vanilla
1 large egg

Preparation

Preheat oven to 375\u00b0F; grease either muffin pan or small loaf pan, and dust with rice flour.
Combine dry ingredients.
Slowly mix in milk, melted butter, vanilla, and already beaten egg.
Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.