These muffins are almost too pretty to eat. I used a muffin pan that makes 6 large muffins so they would look more dramatic. Serve warm soon after removing from the oven, or serve split and broiled with maple syrup for breakfast.
1 cup cornmeal
1 cup gluten free All Purpose Flour Blend
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. xanthan gum
1/4 tsp. salt
1 cup rice milk
1 beaten egg
1/4 cup canola oil
1 cup fresh blueberries
Preheat oven to 400 degrees. Grease a muffin tin with cooking spray or line with baking cups, set aside.
Combine the cornmeal through the salt, whisking to blend. Make a well in the center. Whisk to gether the rice milk through the canola oil. Pour the wet ingredients into the dry ingredients and stir until moistened. Fold in the blueberries.
Fill muffin cups 3/4 full. Bake about 15 - 20 minutes, or until a toothpick inserted in the center comes out clean.