GlutenFree

EASY CORN BREAD MUFFINS
·         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.


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