Crunchy Gluten-Free Corn Muffin

IMG_2249I was bored and wanted cornbread but didn’t want to make a huge batch so I whipped up a couple of crunchy corn muffins, gluten-free of course!   I also didn’t have an eggs or milk so I winged it to see what would happen.    I loved the crunchy outside and the softer inside.

Ingredients:

1/4 cup cornmeal – gluten-free

1/2 cup corn flour – also gluten-free

1 tbs vegetable oil

1/4 cup sour cream

2 tbs butter

2 tbs sugar

1 tbs honey

Preparation:

Preheat oven to 400.

Mix all ingredients together until well combined.  Pour into muffin wrappers.  Bake for 20 to 25 minutes, or until a toothpick stuck in the center comes out clean.  The top should be nice and crispy, but if you want it softer, check them earlier and remove them sooner.  Mine came out nice and crunchy on top right at 25 minutes!  I cut each open and added a pat of butter and a drizzle of honey.  Yum!

 

 

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