Yield: Yields 12 muffins
Serve these golden muffins with a hot bowl of chili or with pork or chicken. For those with a sweet tooth, increase the sugar to 2⁄3 cup and serve as a healthful snack.
This recipe is excerpted from Gluten-Free Breakfast, Brunch & Beyond.
Double Corn Muffins: Add 2⁄3 cup fresh or drained, canned whole corn kernels to the liquid mixture before adding it to the flour mixture.
Jalapeño Corn Muffins: Add 2 tablespoons minced fresh red or green jalapeño peppers to the liquid mixture before adding it to the flour mixture.
Recipe from Gluten-Free Breakfast, Brunch & Beyond.
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Very good though they don't brown or crisp on the outside. Husband, who is a latke officinado (Scottish!) liked them so much, he wants to make them again this morning. Sent all the leftovers of them home with his gluten-free daughter, who appreciated and enjoyed the gesture.
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