Plus…. Cornbread mini-loaves (Makes 12 muffins)
1 C GFree flour (I used Bakels flour but Healtheries is my favourite)
1/2 C rice flour
1 C polenta
45g grated parmesan (you can use cheddar and more than 45g)
2 t baking powder
1 t ground cumin
pinch chilli powder
2 C milk
2 eggs, lightly beaten
1 t vegetable oil
Place all dry ingredients plus the cheese in a bowl and mix to combine. Make a well in the center.
Mix wet ingredients together and then ad to well. Mix til just combined** and immediately put into greased muffin tins and bake for 25 mins at 190 deg cel. Always check that they are cooked by poking with a skewer.
** My top tip for fluffy muffins is that less is more- the more the mixture gets stirred, the tougher they get.
My mini-loaf tins are my favourite kitchen thing. Mum let me have them years ago- I remember my Mum making loaves using them when I started school!