Title: Sugar Free White Corn Muffins
Categories: Muffins Glutenfree Diabetic
Yield: 16 Muffins
| 2 | c | White cornmeal |
| 1 1/2 | ts | Salt |
| 2 | c | Boiling water |
| 2 | | Eggs** |
| 2 | tb | Butter or margarine, melted |
| 1 | c | Cold milk or nondairy liquid |
| 4 | ts | Baking powder |
| | | **PERSONAL NOTE from Ursula R. Taylor - to cut down on fat - |
SOURCE: The Gluten-Free Gourmet - Living Well Without Wheat cookbook by
Bette Hagman, copyright 1990, ISBN #0-8050-1210-9. MM format by Ursula R.
Taylor.
Mix together in a large bowl, cornmeal and salt. Gradually add and stir
in the boiling water. With a spoon - beat until smooth.
Beat the eggs - then add by stirring - eggs, melted butter and milk into
the flour mixture. Then stir in the baking powder.
Pour into well-greased muffin cups. Preheat oven to 425~ - bake for 25
to 30 minutes. Makes about 16 muffins.
These come out moist and tasting somewhat like hominy grits according to
the cookbook.