Yellow Corn Muffins

spacer 1 cup yellow cornmeal
1 cup corn flour (masa)
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, beaten
1 cup buttermilk
2 Tbsp shortening, melted

Sift the dry ingredients together into mixing bowl. Stir in the beaten eggs, buttermilk and melted shortening.

Pour into greased muffin cups. Bake in preheated 400 oven for about 25 minutes.

Makes about 12 muffins.

From The Gluten-Free Gourmet

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Copyright © 1999 Joan Schraith Cole.
Updated February 1, 1999

Graphics from Ann-S-Thesia CD