1 and ¼ cup of gluten free all-purpose baking flour (I use Pamela’s, but I think any all-purpose mix will be fine)

Half cup of corn meal (whatever brand you like. I used Quaker)

2 teaspoons of baking powder

¼ cup of sugar

Mix all dry ingredients then add:

¼ cup of vegetable oil

1 cup of milk

1 egg (beaten)

Preheat oven to 400 degrees and bake in muffin tins (makes about 12 normal sized muffins) for about 25 minutes.

I like to melt some butter in a bowl and then place the muffins fresh out of the oven in melted butter and let it soak up the flavor. It is delicious!