Double Cornmeal Muffins

(from Linda Simon's Kitchen Therapy blog)

1 cup yellow cornmeal
1 cup yellow corn flour or masa harina
1/2 teaspoon xanthan gum
2/3 cup sugar
2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk, lactose free works well
1/3 cup oil

Preheat oven to 400 degrees. Oil muffin tins or line with muffin papers. I like to spray the paper liners with GF cooking spray.

In a medium bowl, completely blend dry ingredients together (cornmeal through salt). In a small bowl, thoroughly combine the eggs, milk, and oil. Add the egg mixture to cornmeal mixture and combine thoroughly.

Allow batter to sit and thicken for at least 5 minutes. This gives the xanthan and flour time to hydrate. You will be rewarded with pretty rounded craggy crowns on your muffins.

Spoon into muffin cups. Bake for 20-22 minutes. Yield: 12. Or, for Demarle mini muffin pan, bake 13 to 15 minutes. Yield: 20 mini muffins.

Note: Masa harina made with lime adds calcium.