Gluten Free Corn Muffins

Gluten Free Corn Muffins

• 2 cups gluten-free baking mix
• 1 cup gluten-free cornmeal (I use certified gluten free)
• ½ cup flax-seed meal
• 2 large eggs
• 8 tablespoons melted butter (1 stick; or 1/3 cup coconut or other oil)
• ¾ cup sugar or ½ cup honey
• 1-½ cups buttermilk (Make your own dairy-free version using coconut milk with 2 tablespoons of cider vinegar)

Directions

1. Preheat oven to 350° F.
2. In a blender, using the paddle tool, combine all dry ingredients and mix on medium high for 1 minute. Then add the wet ingredients and mix on medium high for 2 to 3 minutes. Stir with a spoon to ensure there are no lumps or dry spots.
3. Using an ice cream scoop, drop batter into greased or muffin-papers lined muffin tin.
4. Bake for 25 to 30 minutes. Check with a toothpick to ensure doneness.