3/4 cup corn meal
1 1/4 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 tbsp. baking powder
1/2 cup sugar
1 tsp. salt
2 large eggs
2 tbsp. honey
3/4 cup milk
1 stick butter, melted and cooled
Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with cooking spray. In a large bowl, whisk together corn meal, flour, baking powder, sugar, and salt. In a separate bowl, break up eggs with whisk. Whisk honey and milk. Add milk mixture and melted butter to dry ingredients. Stir until blended. Spoon batter into prepared muffin tin. Bake 17 to 20 minutes or until golden.
Wrap muffins in aluminum foil and place in preheated 350 degree oven until warm or heat in the microwave at 50 percent power for 30 to 45 seconds.
Serve warm with butter and honey.
After trying several recipes, this has been most successful. I have found that a key ingredient in several recipes, such as gluten free muffins or cakes, is butter. Margarine or oil simply do not produce the same result.
Currently, I use only Bob’s Red Mill 1-to-1 Baking Flour. I have found this flour to be the least grainy in recipes. I may try other cup for cup flours in the future. Ten years ago, before there were so many premixed flours available, I mixed my own. No recipe compares to what is currently on the market. I have also tried other flours like Pillsbury Best Multi-Purpose Gluten Free Flour Blend and Betty Crocker All Purpose Gluten Free Rice Flour Blend. Again, the results were a grainier texture than Bob’s Red Mill. Many gluten free flours, however, tend to make a denser product due to the heavier starch content in the flour blend. After so many years, I prefer dense to grainy.
I have not specified a brand of gluten free for each ingredient in the recipe. Sugar, butter, baking powder, salt, etc. are available in several brands, as well as generic. Choose what best fits your budget or diagnosis. I will only specify when it impacts the flavor or consistency of the recipe, such as the brand of flour. For this recipe, I used Quaker Yellow Corn Meal, specifically for baking. I do not need to choose a corn meal that is gluten free for my diet, but you may try Bob’s Red Mill Stone Ground Gluten Free Corn Meal.
While I have adapted many of the recipes I have acquired over the years, I have not always kept the original source. If I use a specific recipe that I do not alter, I will try to include a link or source as a reference.