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1 Cup Corn Flour or Corn Meal (I prefer the smoother texture of Corn Flour)
1 Cup Gluten Free Flour Mix or Brown rice flour
1 Tablespoon Baking Powder
¼ Cup Honey
1 teaspoon Salt
1 Cup Milk Alternative (or real Milk)
¼ Cup olive oil or real Butter
3 Eggs
Optional, jalapeños
INSTRUCTIONS
Preheat oven to 400 degrees.
Prepare Muffin Pan with liners or Pan with non-stick spray if necessary.
Combine all ingredients in your Stand Mixer fitted with the whip attachment or in Bowl and beat all together for 2 minutes.
Pour mixture into prepared muffin cups or square cake pan.
Bake at 400 degrees for approx. 15-20 minutes for muffins and 25-30 minutes for cake pan or until the top is a dark golden brown and a toothpick comes out clean. I use my Digital Pen Thermometer to test the temperature of my gluten free breads and pull them out of the oven once they hit an internal temp of 200 degrees.