Ingredients
- 1 1/3 cup all purpose flour, gluten free
- 3/4 cup cornmeal
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 1/3 cup light cream
- 2 large eggs
- 1 1/2 tbsp baking powder
Recipe Description
These muffins are a delicious addition to your recipe box. I make these for a quick breakfast on the go, or to serve with a pot of chili. Try topping with butter or honey. These are also gluten free, but have been taste tested by my non-gluten free friends and have passed with flying colors!
Here are some tips to help you make the best muffins possible:
•First, get all of your ingredients to room temperature before mixing everything together, which will help your muffins get big and beautiful.
•A lot of muffin recipes call for a lower cooking temperature, but cooking muffins at a hotter temperature will help them poof up more, achieving that glorious muffin top. That’s why I’m cooking these at 400°F.
•It’s a good idea to crack the eggs into their own bowl first, to make sure there’s no renegade egg shells or bad eggs mixing with other ingredients.
•Fill the muffin tins up as much as you can. I sometimes make extra to get it up to the very top of the muffin tin. This helps make the top even bigger, with results varying depending on the recipe.
