Corn Muffins

Corn Muffins

1 cup rice milk

1 tablespoon lemon juice

1 cup Basic Gluten-Free Flour Mix

1 cup yellow cornmeal

1/2 teaspoon xanthan gum

3/4 teaspoon salt

1 tablespoon baking powder

1/4 cup sugar

1 1/2 teaspoons Ener-G egg replacer mixed with

2 tablespoons rice milk

1/4 cup shortening, melted

1. Preheat the oven to 425 degrees F. Grease 12 muffin cups liberally with vegetable shortening.
2. Combine the rice milk and lemon juice. Set aside.
3. Whisk together the flour mix, cornmeal, xanthan gum, salt, baking powder, and sugar in a large bowl. 
4. Add the rice milk mixture and stir to combine. Add the egg replacer and melted shortening. Stir a couple of times until smooth. Fill the muffin cups about 2/3 full. Bake for about 15 minutes, or until golden and a toothpick inserted in center comes out clean. Turn out immediately onto a cooling rack. Serve warm. 

 Yield: 1 dozen muffins

From Cybele Pascal's The Allergen-Free Baker's Handbook.