·         6 Tablespoons vegetable oil

·         2 eggs, lightly beaten

·         1 cup milk, orange juice or milk substitute

·         1 cup Gluten Free Pantry Muffin and Scone Mix

·         1 cup corn meal

 

Beat together oil, eggs, and milk or juice. Add Muffin and Scone Mix and corn meal; mix. Add milk and mix until smooth.

 

Spoon into greased muffin tins and bake at 350 degrees for 16- 18 minutes.

 

Remove from tin and cool.

 

Yield: 10 muffins.