Cornbread Muffins – Gluten Free

• 1 cup Gluten-free All-purpose Flour
• 1/2 teaspoons Xanthan Gum
• 1 cup Cornmeal
• 2 Tablespoons Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 2 Eggs
• 1 cup Plus 2 Tablespoons Buttermilk
• 1/4 cups Butter Flavored Shortening, Melted
• 1/2 cans (15 Oz. Size) Corn, Drained
• 1/2 cups Shredded Cheddar Cheese

1. 1. Preheat oven to 400 F. Lightly grease 18 muffin cups. Set the muffin tins aside.
2. 2. In a large mixing bowl, combine flour, xanthan gum, cornmeal, sugar, baking powder and salt.
3. 3. In another bowl, combine eggs and buttermilk.
4. 4. Add melted shortening into the flour mixture and mix well. Add egg and buttermilk mixture into the flour mixture, stirring just until batter is moistened. Fold in corn and cheese.
5. 5. Pour into the lightly greased muffin tin cups, filling each 2/3 full.
6. 6. Bake for 15-18 minutes or until golden brown.
7. Makes approximately 18 muffins.
8. *This recipe was originally full of gluten, and can be made that way by using regular flour and omitting the xanthan gum.

flour, xanthan gum, cornmeal, sugar, baking powder, salt, eggs, buttermilk, ubc, corn, cheddar cheese

Taken from tastykitchen.com/recipes/breads/cornbread-muffins-gluten-free/ (may not work)