| Prep time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes |
A gluten-free corn muffin recipe to be excited about!
Preheat oven to 400º.
Whisk eggs, milk, yogurt and oil. Add flour, corn meal, baking powder, baking soda, sugar, and salt. Whisk until completely mixed. Spray muffin tins with cooking spray. Fill and bake for 20 minutes until slightly browned on the top and sides.
Makes 12 muffins.
This recipe uses a mixture of milk and plain yogurt instead of buttermilk. I like to cook with things that are around the house and don't typically have buttermilk.
