Please enjoy this recipe that is a part of my make ahead series.
Jiffy Corn Muffin Mix
1 cup Medium Ground Corn Meal
1 cup of Flour (use any flour if not Gluten Free, works with both)
- 1 parts Brown Rice Four,
- 2/3 part Potato Starch,
- 1/3 part Tapioca Flour
1/2 teaspoon Xanthan Gum (omit if not Gluten Free)
1/4 cup Sugar
3 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/4 cup Canola Oil
1 cup Milk
1/4 teaspoon Vanilla extract
Combine all dry ingredients and store in a Glass Jar for up to one year.
To make Muffins:
Preheat oven to 400 degrees
Spray 12 muffin slot pan or 8" pan with baking spray
Combine oil, milk, egg and vanilla well.
Add dry ingredients from Jar. Incorporate well.
Bake 18 minutes muffins or 23 minutes for bread.