Corn Muffins Gluten-free, Vegan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml milk (rice)
- 200 g corn rits, finer
- 30 g flour, luten-free, possibly replace 1/3 with starch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 40 g oil, or mararine
- 1 dash carbonated water
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil, pour it over the semolina and cover and leave to swell for 10 minutes. Stir the flour, baking powder, salt, sugar and oil into the semolina. Add water and pour into muffin tins lined with baking paper.
- Bake at 160 degrees for about 30 minutes.
- Best to enjoy while still hot!
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