- 1 cup blue corn meal (we use blue because its fun but you can use regular corn meal)
- 1 cup Better Batter Gluten free flour
- 1 Tbsp. Xantham gum
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
- 1/4 tsp salt
- 2 large eggs
- 1 1/4 cup vanilla yogurt (we also tried with strawberry yogurt and liked it)
- 1/4 cup canola oil
Mix cornmeal, gluten free flour, sugar, baking powder, baking soda, and salt. In another bowl mix eggs, yogurt and oil. Add the yogurt mixture to the dry ingredients and stir until well combined.
Put in lined muffin pan and bake for about 20 minutes at 350′. This recipe makes about 12 muffins.
These muffins have a sweeter taste and come out pretty moist. If you don’t want a sweet taste you could use plain yogurt. I hope you enjoy these muffins with some chili or my spinach quiche this winter.