Gluten-Free Cornmeal Molasses Muffins

• 140 grams (approximately 1 cup) cornmeal
• 140 grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix
• 35 grams (approximately 1/4 cup) soy flour or additional all-purpose gluten-free mix
• 2 7/10 grams (1 teaspoon) ground ginger
• 10 grams (2 teaspoons) baking powder
• 5 grams (1 teaspoon) baking soda
• 3 1/2 grams (rounded 1/2 teaspoon) salt
• 2 eggs
• 240 grams (1 cup) plain low-fat yogurt or buttermilk
• 175 grams (1/2 cup) blackstrap molasses
• 5 grams (1 teaspoon) vanilla
• 75 grams (1/3 cup) canola or grape seed oil
• 75 grams (1/2 cup) raisins (optional)

1. Preheat the oven to 375 degrees with a rack in the middle.
2. Oil or butter muffin tins.
3. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl.
4. Pour in any grainy bits that remain in the sifter.
5. In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil.
6. Quickly whisk in the cornmeal mixture.
7. Fold in the raisins.
8. Using a spoon or ice cream scoop, fill muffin cups to the top.
9. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen.
10. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack.
11. If they dont release easily, allow to cool and then remove from the tins.

cornmeal, mix, soy flour, baking powder, baking soda, salt, eggs, yogurt, molasses, vanilla, oil, raisins

Taken from cooking.nytimes.com/recipes/1014515 (may not work)