Ingredients
- 1 cup gluten free flour mix (GF instructions in cookbook)
- 1/2 teaspoon xanthan gum
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 2 teaspoons egg replacer - optional
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 2/3 cup liquid egg substitute
- 1 cup yogurt
- 1/2 cup vegetable oil
- 1/2 cup green onions - finely sliced
Directions
- Heat oven to 425°.
- Spray 12 each 2 1/2 “muffin cups with vegetable oil spray.
- In a medium bowl, blend flour mix, xanthan gum, cornmeal, baking powder, egg replacer (if used), salt, baking soda, and cayenne pepper.
- In a large mixing bowl beat the egg substitute slightly with a wire whisk.
- Add the yogurt ad oil and whisk.
- With a spoon, stir in the flour mix until just blended.
- Stir in the green onions.
- Spoon into prepared muffin cups.
- Bake 15 minutes or until tester comes out clean.
- Serve hot from the oven or cool to serve later.
Makes 12 – 2 ½ muffins.