Crunchy Corn Muffins

 

Recipe very loosely adapted from Bon Appétit, Y'all

Ingredients

• 2/3 cup brown rice flour
• 1 cup stone-ground cornmeal
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• ¼ teaspoon cayenne pepper
• ½ cup almond milk
• ¼ cup canola oil
• 2/3 cup mayonnaise
• 2 eggs

 
Directions

1. Preheat the oven to 425 degrees and grease a 12 – cup muffin tin.
2. In a large bowl stir together the brown rice flour, cornmeal, baking powder, kosher salt, baking soda, and cayenne pepper. In a small bowl whisk together the milk, canola oil, mayonnaise, and eggs.
3. Form a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined (the batter should still be lumpy). Spoon the batter into the prepared muffin tin. Bake for 15 minutes. Yields 12 muffins.

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